Can you believe Mother’s Day is only a week away? If you’re like me and scrambling for what to make that will please mom and the entire family, this is it! It’s SO easy and also a WOW moment! It’s my half homemade Cinnamon Roll Cheesecake – in my opinion, it’s the best cheesecake hack EVER, Scooter and the kids agree, this is a winner!
Ingredients:
Crust:
1 can of large cinnamon rolls (5 count can)
Filing: 2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup heavy whipping cream OR 1/2 cup sour cream,
1 teaspoon vanilla
2 eggs
Optional: 1/2 teaspoon ground cinnamon
Topping:
2 1/2 Tbsp. melted butter (salted or unsalted)
1/4 cup brown sugar (I used dark)
1/2 Tbsp. cinnamon
Directions:
In a pan sprayed with oil (I used a 9” cake pan), press all 5 cinnamon rolls into the bottom, flatten to cover the bottom only. Set frosting packet aside.
Mix filling ingredients together until well combined, pour over cinnamon roll crust.
Mix topping, spoon over filling and swirl.
Bake at 325F for an 1 hour. The center will still be giggly.
Cool on baking rack, then refrigerate at least 4 hours before cutting.
Topping options:
Use packet of frosting that came with the cinnamon rolls, or top with sliced strawberries tossed in a little bit of sugar…or both. Told you this was the best cheesecake hack!
A special shout out to both Pillsbury and Belly Full Blog for the inspo on this one!
Check out more of LORAfied life hacks HERE!
