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food

Cinnamon Roll Cheesecake

Always have a knife you your purse...in case of a cheesecake or cinnamon roll or both!

Ingredients

Crust & Cheesecake Filling

  • 2 (1 pound) packages store-bought cinnamon rolls
  • 3 cups cream cheese
  • 1/2 cup cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs

Cinnamon Topping

  • 1/4 cup dark brown sugar
  • 1 tablespoon cinnamon

Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla

Steps

Crust & Cheesecake Filling

  1. Preheat oven to 350 degrees. Spray the inside of a springform pan with cooking spray.
  2. Remove cinnamon rolls from can, and slice into 1/4-inch slices. Press the slices into the bottom of the pan and up the sides, making a thin crust. Set aside.
  3. For the filling, in a large bowl, add cream cheese and beat with a hand mixer until smooth. Add sugar and vanilla and mix until incorporated. Slowly add eggs and mix until combined. Pour mixture over the crust.
  4. Bake 45 to 50 minutes until filling is just firm to touch. Let cool.

Cinnamon Topping

  1. In a small bowl, mix brown sugar and cinnamon.
  2. Sprinkle mixture over the top of the cooled cheesecake in a thin, even layer.

Cream Cheese Frosting

  1. In a large bowl, add cream cheese and butter.
  2. Beat until smooth, making sure to scrape down the sides of the bowl.
  3. Stir in vanilla and powdered sugar and mix until smooth and combined.
  4. Add to a piping bag and swirl frosting on top of cheesecake.