Cinnamon Roll Pumpkin Cheesecake
A layer of cinnamon rolls serves as a crust, while a layer of pumpkin cheesecake with cinnamon chips bakes on top!
Servings 12 servings
Ingredients
- 2 cans Pillsbury Orange Sweet Rolls do not substitute, at room temperature
- 3 - 8 oz. packages reduced-fat cream cheese softened
- 1 1/4 c. sugar
- 1 tsp. vanilla
- 3 eggs at room temperature
- 1 c. pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cloves
- 1 c. cinnamon chips
- whipped cream for garnish
Instructions
- Lightly grease a 10-inch springform pan.
- Press the cinnamon rolls in a single layer into the bottom of the springform pan, making sure to seal any crevices between the rolls. Press them slightly up the sides of the pan - about 1/2 inch. They are much easier to press if they are at room temperature, rather than cold from the fridge.
- In a large mixing bowl, combine the cream cheese, sugar, and vanilla. Beat until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add pumpkin, cinnamon, pumpkin pie spice, and cloves, beating until combined.
- Fold in the cinnamon chips.
- Pour the cheesecake filling over the cinnamon rolls.
- Bake at 350 degrees for 50-60 minutes, or until the center is almost set.
- Top with the glaze from the cinnamon rolls (even though it's orange - it goes with this deliciously!) or with whipped cream.