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Cinnamon Roll Cheesecake

(5)

5 reviews

15 min prep time
5 hr 55 min total time
8 ingredients
12 servings

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Save

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Breakfast meets dessert in this over-the-top recipe! We love the flavor of Pillsbury® caramel rolls in it, but feel free to substitute cinnamon rolls with cream cheese icing, if desired.

Ingredients

1: can (17.5 oz) Pillsbury™ Grands!™ caramel rolls

2: packages (8 oz each) cream cheese, softened

1/2: cup sugar

1/4: cup whipping cream

1: teaspoon vanilla

1/2: teaspoon ground cinnamon

2: eggs

: Sliced fresh strawberries, if desired

Steps

1 Heat oven to 325°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; 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. Spread caramel topping on rolls to within 1/2 inch of edge.
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.
4 Bake 35 to 38 minutes or until edges are set but center still jiggles slightly when pan is moved. Cool on cooling rack 1 hour. Refrigerate at least 4 hours. Cut into slices; serve with strawberries.

1 Heat oven to 325°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; 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. Spread caramel topping on rolls to within 1/2 inch of edge.
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.
4 Bake 35 to 38 minutes or until edges are set but center still jiggles slightly when pan is moved. Cool on cooling rack 1 hour. Refrigerate at least 4 hours. Cut into slices; serve with strawberries.

Expert Tips

If you don't have cooking parchment paper, spray the bottom of the springform pan extra well before placing the rolls in the pan.

If desired, this cheesecake can be baked in a 9-inch light, shiny springform pan at 350°F for 40 to 45 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 320
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 10g 48% Trans Fat 1g
Cholesterol: 80mg; 26%
Sodium: 350mg; 15%
Total Carbohydrate: 32g; 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 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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