Cinnamon Roll Cheesecake
A delicious dessert that combines the flavors of cinnamon rolls with creamy cheesecake, featuring a cinnamon roll crust and rich filling.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Hand Mixer
Ingredients
- 12.4 oz Pillsbury Cinnamon Rolls reserve frosting for topping
- 4 Tbsp butter melted
- 1 cup light brown sugar packed
- 1 Tbsp ground cinnamon
- 24 oz cream cheese at room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 350°F (175°C). Prepare a springform pan with nonstick spray and parchment paper.
- Unroll the cinnamon rolls and press them into the bottom of the prepared pan to form a crust. Bake for 18 minutes.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to create the cinnamon filling.
- In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, then mix in sour cream and vanilla extract until creamy.
- Add eggs one at a time, mixing just until blended.
- Pour half of the cheesecake filling over the baked crust, sprinkle with half of the cinnamon mixture, then top with remaining filling and sprinkle with remaining cinnamon mixture.
- Bake for 1 hour and 20 minutes to 1 hour and 40 minutes or until the center jiggles slightly.
- Cool in the oven with the door cracked for 1 hour, then refrigerate overnight.
- Drizzle reserved cinnamon roll frosting over the top before serving.
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Notes
Store leftovers in the refrigerator for up to 1 week. Can also be frozen for up to 3 months.