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Cinnamon Roll Pumpkin Cheesecake

A Cinnamon Roll, Pumpkin Pie and Cheesecake all in one delicious bite! We took cinnamon rolls and made the most delectable crust to hold a pumpkin cheesecake! One bite and you will be obsessed!


2 17.5 oz uncooked of cinnamon rolls (We used one pumpkin from trader joes and one immaculate baking)

2 Follow Your Heart Vegan eggs prepared

3/4 cup sugar

2 (8oz) packages of vegan friendly cream cheese softened

1 (15oz) can of Pure Pumpkin

1 teaspoon of Pumpkin Spice

Pinch of salt

Vegan Whipped Cream to top


Preheat oven to 375

Press your cinnamon rolls into your spring pan

Creating a bottom and side crust

Using a stand or hand mixer, beat your sugar and cream cheese together, until smooth

Add in your Vegan Eggs and beat low until combined

Stir in your pumpkin, spices and salt

Stir until combined

Pour into your cinnamon roll crust

Place onto a baking sheet and bake for 45-50 minutes

Remove and let cool

Once cooled place into refrigerator for at least 4 hours or over night

Once cooled, remove from fridge and spring pan

Slice and top with whipped cream

Serve and enjoy!!


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