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!
Ingredients:
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
Directions:
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!!