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Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake
  • Prep 25 min
  • Total 5 hr 45 min
  • Ingredients 8
  • Servings 12
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Breakfast meets dessert in this decadent and easy Cinnamon Roll Cheesecake. Pillsbury™ Grands!™ Cinnamon Rolls do all the heavy lifting, so you're left with a 25-minute prep time. That's right! This mouthwatering Cinnamon Roll Cheesecake is as no-fuss as it gets. All you have to do is combine seven basic ingredients, and you're free to go about your day—not to mention it will make your kitchen smell amazing. This is one flavor mashup you need to try.
By Pillsbury Kitchens
Updated Apr 19, 2021

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch dark nonstick springform pan with cooking spray; line bottom of pan with cooking parchment paper.
  • 2
    Separate dough into 5 rolls; cover icing container, and return to refrigerator. Cut each roll in half horizontally to form 10 thin rolls. Press rolls in bottom of pan to form an even layer and completely cover pan bottom.
  • 3
    In large bowl, beat cream cheese, sugar, whipping cream, vanilla and cinnamon with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over rolls, spreading evenly.
  • 4
    Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 4 hours.
  • 5
    When ready to serve, in small microwavable bowl, microwave icing uncovered on High 8 to 10 seconds or until warm. Cut cheesecake into slices, and serve with warmed icing. Store covered in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    To quickly soften cream cheese, remove from wrappers and place on microwavable plate; microwave uncovered on High about 25 seconds or just until softened.
  • tip 2
    For best success with this easy Cinnamon Roll Cheesecake recipe, we used a dark nonstick springform pan to bake the cheesecake. A 9-inch light shiny springform pan can also be used.
  • tip 3
    Try serving a fresh berry topping with your Cinnamon Roll Cheesecake. In a small bowl, combine 2 cups sliced strawberries with 1 tablespoon sugar; stir occasionally. Spoon over slices of cheesecake.

Nutrition Information

330 Calories, 20g Total Fat, 5g Protein, 33g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
350mg
14%
Potassium
160mg
5%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
19g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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