Ingredients
Scale
- 1 can (12.4 oz) store-bought cinnamon rolls
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Lightly grease a 9-inch pie dish. Unroll the cinnamon rolls and arrange them evenly in the dish, pressing them together to form a crust.
- Pour the cheesecake filling over the cinnamon roll crust, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the filling is set and the crust is golden brown.
- Let the cheesecake cool completely before frosting with the icing that came with the cinnamon rolls. Slice and serve.
Notes
- Ensure your cream cheese is fully softened for a smooth, lump-free filling.
- Don’t overbake the cheesecake; it should be slightly jiggly in the center.
- Allow the cheesecake to cool completely before frosting to prevent the icing from melting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg