Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a regular round cake pan.
Open the cinnamon roll cans and remove the rolls. Set aside the frosting for later.
Unroll the cinnamon rolls and place them in the bottom of the prepared pan, pressing the edges together to form a crust. You may need to tear some of the rolls to cover the entire bottom of the pan.
Brush the crust with the melted butter and sprinkle with brown sugar and cinnamon. Use your fingers or a spoon to evenly distribute the sugar and cinnamon over the rolls.
Bake the crust in the preheated oven for 15-20 minutes, or until golden brown and slightly puffed. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy.
Add the vanilla extract, eggs (one at a time), and beat well after each addition. Then add the sour cream and heavy cream and mix until fully incorporated.
Pour the cheesecake filling over the cooled cinnamon roll crust in the springform pan, spreading it evenly.
3. Bake the Cheesecake:
Bake the cheesecake in the oven at 325°F (163°C) for 45-55 minutes, or until the center is set and slightly jiggles when you gently shake the pan.
If the edges of the cheesecake start to brown too much, you can cover the top loosely with foil in the last 10-15 minutes of baking.
After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
After 1 hour, remove the cheesecake from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set.
4. Prepare the Cinnamon Topping:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Drizzle this cinnamon topping over the top of the cheesecake before serving.
5. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top of the cheesecake for a sweet finishing touch.
6. Serve:
Once the cheesecake has chilled and the topping is set, slice and serve. The cinnamon roll crust, creamy cheesecake filling, and cinnamon glaze make this an irresistible treat!
