Recipies

16 ounces cream cheese ,softened
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 large eggs
2 1/2 tablespoons unsalted butter ,melted
1/4 cup brown sugar
1/2 tablespoon cinnamon
5 Pillsbury Cinnamon Rolls with Icing (7.3 ounce container)

Preheat oven to 325°F. Coat a 9-inch nonstick springform pan with cooking spray; set aside.

In a medium bowl, beat the cream cheese and sugar with a hand held mixer until smooth. Add in the sour cream and vanilla, and continue beating until there are no lumps. Add the eggs one at a time, mixing completely after each one. Set aside.

In another bowl, whisk together the butter, brown sugar, and cinnamon until fully combined. Set aside.

Lay all of the cinnamon rolls into the prepared pan in a single layer; press flat, until they completely cover the bottom of the pan.

Pour in the cheesecake batter and evenly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter.

Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges.)

Bake for about 55-60 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely and then refrigerate for at least 4 hours.

Drizzle with the frosting that came with the cinnamon rolls or make your own. Slice and serve!
Bellyfull