This Cinnamon Roll Cheesecake is the maximum delicious mash-up while creamy cheesecake and cinnamon rolls collide!

I recognise you’re all tired of listening to me bitch approximately how a lot my kids hate Mexican meals.

So, now I’m going to complain approximately their indifference to cream cheese. Lol.


My god, you men. What is wrong with them??? It’s bummin’ me out!

What’s genuinely bizarre is that their hobby is so lack luster in terms of cream cheese based totally cakes, however will truly consume a strong brick of it with ancho chili jam and Wheat Thins.

I usually remind myself that they used to hate potatoes, too – those had been dark days (ha!) – however they got here round and now love them. So there’s nevertheless hope! specially thinking about their reaction to this Cinnamon Roll Cheesecake become favorable. I suppose it turned into the cinnamon. due to the fact…CINNAMON.



  • 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 (7.3 ounce container)


  1. Preheat oven to 325°F. Coat a 9-inch nonstick springform pan with cooking spray; set aside.
  2. In a medium bowl, beat the cream cheese and sugar with a hand held mixer till easy. upload inside the sour cream and vanilla, and preserve beating until there aren't any lumps. upload the eggs one at a time, blending absolutely after each one. Set apart.
  3. In every other bowl, whisk together the butter, brown sugar, and cinnamon till absolutely combined. Set apart.
  4. Lay all the cinnamon rolls into the prepared pan in a unmarried layer; press flat, till they completely cover the lowest of the pan. 
  5. Pour inside the cheesecake batter and calmly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter. 
  6. Swirl the butter mixture into the cheesecake the usage of a knife (try and maintain it faraway from the edges.)
  7. Bake for about 55-60 minutes, until the cheesecake is company around the edges but nevertheless barely jiggly in the center. remove from oven and cool completely and then refrigerate for at least four hours. 
  8. Drizzle with the frosting that came with the cinnamon rolls or make your very own. Slice and serve!

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