Ingredients
Scale
1 (12.4 oz) can Store-bought refrigerated cinnamon rolls with icing
2 tablespoons Butter, melted
1 tablespoon Brown sugar
3 (8 oz) packages Cream cheese, softened
1 cup Granulated sugar
1/2 cup Sour cream
3 Large eggs
1 teaspoon Vanilla extract
1 teaspoon Ground cinnamo
1/4 cup Brown sugar, packed
1 tablespoon Ground cinnamo
2 tablespoons Butter, melted
Reserved cinnamon roll icing from the ca
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and prepare the cinnamon roll crust by mixing torn cinnamon rolls with melted butter and brown sugar, then pressing into the pa
- Par-bake the crust for 8-10 minutes until lightly golden. Set aside and lower the oven temperature to 325°F (160°C)
- Beat cream cheese and sugar until smooth; add sour cream, vanilla, and cinnamon, then mix in eggs one at a time
- Prepare the cinnamon swirl mixture by combining brown sugar, cinnamon, and melted butter
- Pour half the cheesecake batter into the pan, dollop half the swirl, and gently swirl. Repeat with remaining batter and swirl
- Wrap the pan in foil, place in a water bath, and bake for 60-70 minutes until edges set
- Cool in the oven with the door ajar, then refrigerate for at least 4-6 hours
- Before serving, warm the reserved icing and drizzle over the cheesecake
Notes
Ensure all ingredients are at room temperature for a smooth batter.
Do not overmix the batter to prevent cracks.
Use a water bath to bake the cheesecake evenly.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Dairy Free Options Available
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg