Cinnamon Roll Cheesecake with Cream Cheese Icing

If you are as much of a cheesecake lover as I am, you will truly appreciate this recipe!

I adore cheesecake and I love me some hot cinnamon rolls dripping with cream cheese icing –
so I thought, why not combine the two?!This recipe was a huge hit for my girls night! I will most definitely be making it for the holidays! Probably once for Thanksgiving and a second time for Christmas- yes, its that good!
It is fully homemade! and you can taste that homemade taste in your mouth
The texture is thick and creamy and perfect in every way!
I topped mine with whipped cream! You know, because I’m extra like that 😉
You are going to want to wrap the cheesecake in plastic wrap and let the it chill overnight or a minimum of 8 hours- over night is best!
– When you go to cut this cheesecake to serve, always have a hot washcloth nearby to be able to wipe the knife clean after each cut- it makes for a much more beautiful piece!
This cheesecake DOES freeze well– just dont add the icing until you are ready to serve it! It will keep for about a week in the fridge or up to three months in the freezer- tightly wrapped!
Ingredients :