Ingredients
for 8 servings
16
oz cream cheese(450 g), softened
½
cup sugar(100 g)
½
cup sour cream(120 g)
1
teaspoon vanilla extract
2 eggs
½
cup butter(115 g), melted
½
cup light brown sugar(100 g)
2
tablespoons cinnamon
1
package refrigerated cinnamon rolls, with frosting
Preparation
Preheat
oven to 325°F/160°C.
In a
bowl, beat the cream cheese and sugar until smooth.
Add the
sour cream and vanilla, and beat until there are no lumps.
Add the
eggs one at a time, mixing completely after each one. Set aside.
In
another bowl, mix the butter, brown sugar, and cinnamon until fully combined.
Set aside.
In a
greased springform pan, press all of the cinnamon rolls flat, until they
completely cover the bottom of the pan.
Evenly
spread the cheesecake batter, then drop spoonfuls of the butter mixture onto
the cheesecake batter.
Swirl the
butter mixture into the cheesecake using a knife (try to keep it away from the
edges!).
Bake for
30-35 minutes, until the cheesecake is firm around the edges but still slightly
jiggly in the middle.
Remove
from oven and cool completely.
Top with
frosting from the cinnamon rolls.
Refrigerate
at least 4 hours.
Enjoy!