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Cinnamon Roll Cheesecake

Prep 15 min
Total 5 hr 55 min
Ingredients 8
Servings 12

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. MORE+ LESS-

Ingredients

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

packages (8 oz each) cream cheese, softened

1/2

cup sugar

1/4

cup whipping cream

teaspoon vanilla

1/2

teaspoon ground cinnamon

eggs

Sliced fresh strawberries, if desired

Steps

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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.