Cinnamon Roll Cheesecake
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 1 hour 22 minutes
Serves: 10-12
Ingredients:
- 1 (12.4 oz) package refrigerated cinnamon roll dough
- 1 (11 oz) box no bake cheesecake mix
- 1 cup heavy cream
- 2 tbsp confectioners sugar
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
How to Make:
- Preheat oven to 350°F. Open and separate cinnamon roll dough into individual rolls.
- Roll out each cinnamon roll on a lightly floured surface to about 1/4-inch thickness. Press rolls evenly into the bottom of a 9-inch springform pan, flattening and pressing together to form crust. Bake crust until lightly golden-brown, about 10-12 minutes. Remove from oven and let crust cool completely.
- Prepare cheesecake filling according to package directions and pour over cooled cinnamon roll crust, spreading evenly. Refrigerate for at least 1 hour, or until set.
- Combine heavy cream, confectioners sugar, cinnamon, and vanilla in a large bowl. Using an electric hand mixer, beat until stiff peaks form, about 3-4 minutes.
- Once cheesecake has set, carefully remove it from the springform pan. Dollop top of cheesecake evenly with cinnamon-spiced whipped cream. Slice and serve.
