Cinnamon Roll Cheesecake


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

Cinnamon Roll Cheesecake


  • 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


  • Crust & Cheesecake Filling
  • Preheat oven to 350 degrees. Spray the inside of a springform pan with cooking spray.
  • 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.
  • 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.
  • Bake 45 to 50 minutes until filling is just firm to touch. Let cool.
  • Cinnamon Topping
  • In a small bowl, mix brown sugar and cinnamon.
  • Sprinkle mixture over the top of the cooled cheesecake in a thin, even layer.
  • Cream Cheese Frosting
  • In a large bowl, add cream cheese and butter.
  • Beat until smooth, making sure to scrape down the sides of the bowl.
  • Stir in vanilla and powdered sugar and mix until smooth and combined.
  • Add to a piping bag and swirl frosting on top of cheesecake.