"Pick out your favorite store-bought canned cinnamon rolls (pre-baked cinnamon rolls won't work for this recipe). For a traditional 8-inch or 9-inch cheesecake, you'll need about eight regular-sized cinnamon rolls or five or six jumbo-sized rolls. Pop them out of the can and set the frosting aside. Separate the rolls and put them in the cheesecake pan, pressing them gently together to create an even bottom crust."
"When you're done, use a separate bowl to combine melted butter, light brown sugar, and cinnamon. Pour the cheesecake batter over the cinnamon rolls and top it with the cinnamon butter mixture, then gently swirl both mixtures together with a fork. Follow the instructions in your recipe for baking the cheesecake, checking it for doneness regularly near the end of the cooking time."
"The best thing about this recipe is that it gives you a lot of room for experimentation. You can play with different cheesecake toppings to find combinations that complement or enhance the cinnamon flavor. For instance, one topping that will give your cheesecake a crispy, salty twist is bacon. Add chopped maple bacon or bourbon candied bacon to the cream cheese frosting for a"
Canned cinnamon rolls form a sweet crust for an 8- or 9-inch cheesecake; use about eight regular-sized or five to six jumbo rolls. Pop rolls from the can, reserve the frosting, separate the rolls, and press them into the pan to create an even bottom crust. Prepare cheesecake batter as usual, then combine melted butter, light brown sugar, and cinnamon in a separate bowl. Pour batter over the rolls, top with the cinnamon butter mixture, and gently swirl together with a fork. Bake until the center jiggles slightly and edges are firm, then top with reserved frosting and experiment with toppings like maple or candied bacon.
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