Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the most delicious mash-up when creamy cheesecake and cinnamon rolls collide!
Servings: 10
Ingredients
- 16 ounces cream cheese ,softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 tablespoons unsalted butter ,melted
- 1/4 cup brown sugar
- 1/2 tablespoon cinnamon
- 5 Pillsbury Cinnamon Rolls with Icing (17.5 ounce container)
Instructions
- Preheat oven to 325°F. Coat a 9-inch nonstick springform pan with cooking spray; set aside.
- In a medium bowl, beat the cream cheese and sugar with a hand held mixer until smooth. Add in the sour cream and vanilla, and continue beating until there are no lumps. Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, whisk together the butter, brown sugar, and cinnamon until fully combined. Set aside.
- Lay all of the cinnamon rolls into the prepared pan in a single layer; press flat, until they completely cover the bottom of the pan.
- Pour in the cheesecake batter and evenly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges.)
- Bake for about 55-60 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely and then refrigerate for at least 4 hours.
- Gently remove springform pan ring.
- Drizzle with the frosting that came with the cinnamon rolls or make your own. Slice and serve!
Notes
I made this in a springform pan, which is ideal for cheesecake. I don’t know if this would work in a 9-inch pie pan or casserole dish.
Nutrition
Serving: 10servings · Calories: 348kcal · Carbohydrates: 30g · Protein: 4g · Fat: 23g · Saturated Fat: 13g · Cholesterol: 100mg · Sodium: 336mg · Potassium: 99mg · Sugar: 22g · Vitamin A: 820IU · Vitamin C: 0.1mg · Calcium: 71mg · Iron: 0.4mg