Ingredients
Scale
- 2 cans (approx. 12-17 oz each) refrigerated cinnamon rolls (with included icing)
- 3 packages (8 oz each) cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons melted butter
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly with non-stick cooking spray or a light coating of butter. For extra security, you can line the bottom of the pan with parchment paper to ensure the cinnamon rolls do not stick.
- Open the cans of cinnamon rolls and set the icing containers aside for later. Take the individual cinnamon roll dough rounds and place them into the bottom of your prepared springform pan. You may need to cut some rolls into halves or quarters to fill the gaps. Press the dough down firmly with your fingers to create an even, solid crust layer across the entire bottom.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix at this stage, as too much air can cause the cheesecake to crack during baking.
- Pour the creamy cheesecake batter directly over the raw cinnamon roll dough in the pan. Smooth the top with a spatula. If you want extra cinnamon flavor, mix a teaspoon of cinnamon with a small amount of the reserved icing or melted butter and drop small dollops onto the batter. Use a toothpick or knife to swirl the cinnamon into the top layer of the cheesecake.
- Place the pan in the center of the oven. Bake for 50 to 55 minutes. The cheesecake is done when the edges are slightly golden and set, but the center still has a slight jiggle when you gently shake the pan. Turn off the oven and crack the door open for 10 minutes to let it cool slowly.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, place it in the refrigerator for at least 4 hours (overnight is best). Before serving, drizzle the reserved cinnamon roll icing over the top. Remove the sides of the springform pan, slice, and enjoy.
- Cook Time: 1 hour 15 minutes