Directions
- 1Preheat your oven to 350°F (175°C) and lightly grease an 8-inch springform pan.
- 2Open the cinnamon rolls and press them evenly into the bottom of the pan to form the crust.
- 3Press the seams together so the base is smooth.
- 4In a mixing bowl beat the cream cheese and sugar together until smooth and creamy.
- 5Spread the cheesecake mixture evenly over the cinnamon roll crust.
- 6Unroll a few of the cinnamon rolls and gently lay the strips in a swirl pattern on top to create the signature cinnamon roll cheesecake spiral.
- 7Bake for 25–30 minutes until the edges are set and the top is lightly golden.
- 8Let the cinnamon roll cheesecake cool for about 20 minutes.
- 9Drizzle the icing from the cinnamon roll package over the top before serving.
Ingredients
- 1 can refrigerated cinnamon rolls
- 16 oz cream cheese, softened
- 0.5 cup granulated sugar
Equipment
8-inch springform panmixing bowl
Tips
- Serve this cinnamon roll cheesecake slightly warm so the creamy filling and cinnamon swirl stay soft and delicious.
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