What happens when you combine cinnamon rolls with cheesecake? Your new favorite cheesecake recipe is born! Classic cheesecake swirled with a cinnamon filling on top of a cinnamon roll base and finished off with a cream cheese icing make for the ultimate Cinnamon Roll Cheesecake.
Spray a 9" springform pan with a non-stick spray, open the cinnamon rolls and without overlapping, gently press all 8 of them into the bottom of the pan. Set aside and save the icing packet.
To make the cheesecake
To a large bowl, use a hand mixer (or the bowl of a stand mixer), to beat together the cream cheese, sugar, and vanilla until smooth.
Slowly add in the heavy cream and beat until smooth and creamy.
Add in 1 egg, beat until combined, then add the next egg and beat until combined. Set aside.
To make the cinnamon filling
To a medium mixing bowl, use a spatula to stir together the brown sugar, flour, and cinnamon. Then, add the melted butter and stir until well combined.
Pour half of the cheesecake filling into the prepared cinnamon rolls pan and use a spatula to evenly spread it out.
Drizzle half of the cinnamon filling evenly on top.
Pour the remaining cheesecake batter on top and gently smooth it out.
Drizzle the remaining cinnamon mixture on top and then use a butter knife to gently swirl the cinnamon filling around.
Bake for about 45-50 minutes, or until only the middle of the cheesecake slightly jiggles, but the edges are firm.
Allow the cheesecake to cool to room temperature for about 1 hour, then place in the fridge to cool for 3 hours.
Once the cheesecake has chilled, drizzle the reserved icing packet over the cheesecake, slice, and enjoy!
Notes
For the icing, be sure to only snip a little bit of the package, to make sure too much doesn’t come out at once. It only took one little packet of the icing that comes with the cinnamon rolls to cover the cheesecake like in the photos.Store leftovers covered in the fridge for 3-4 days.