Pumpkin Spice the official flavor of fall…yes, I’m a spice girl! I’m one of those who buys just about anything pumpkin spice. I have pumpkin spice lip balm in my purse, pumpkin spice candy corn on my desk, pumpkin spice coffee in the cupboard along with pumpkin spice creamer, pumpkin spice biscotti, and I may have a few chocolate caramel pumpkin spice truffles hidden away for safe keeping. I was always one to think there could never be enough pumpkin spice products until I heard a new release this year-pumpkin spice deodorant. Haven’t you heard? No, I will not be embracing that pumpkin spice product for fear my hubby wouldn’t embrace me!
Leftover Cinnamon Roll Pumpkin Spice Cheesecakes: I have to admit these are my new obsession and I’m already planning on adding them to my Thanksgiving dessert menu. If you like filled King Cakes or danishes, for those not lucky enough to live in King Cake territory, then you will love these. Oh, and they are so easy, too-just press, fill, and bake!
Ingredients
- 5 large baked cinnamon rolls or 10 small
- 8 oz cream cheese, softened
- 2 TBSP sugar
- 1 egg
- 1 TBSP vanilla
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground all spice
- 1/4 tsp ground nutmeg
- Toasted pecans for garnish
- Cream cheese icing for garnish
Instructions
- Preheat oven to 350*
- Press down the middle of each leftover cold cinnamon roll to form a "bowl". Set aside.
- In a mixing bowl, beat cream cheese, sugar, egg, vanilla, and spices together until light and fluffy.
- Fill the middle of the cinnamon rolls with the cheesecake mixture.
- Place on a greased baking sheet. Bake for 15 minutes. Let cool.
- Drizzle with cream cheese icing and top with toasted pecans, if desired.
- Refrigerate.
Notes
** Can add 1 TBSP of pumpkin pie spice instead of different spices.
Put your TO COOK IS TO CREATE thinking cap on: Not a pumpkin spice fan? What other spices or flavors could you add to the cheesecake batter? Think about all the different flavored extracts. How about adding nuts or chocolate chips to the mixture? No leftover cream cheese icing? Simply whisk milk into powdered sugar until desired consistency or really elevate the cheesecake by using rum or brandy instead of milk. Not an icing fan? Drizzle with caramel.
FOOD FUN: Yep, you guessed it, I’m having a little leftover cinnamon roll fun on the BIG XTRA HOUR SHOW. Remember making cinnamon roll crumbs for Leftover Cinnamon Roll Sweet Potato Casserole? Use those in pancake or waffle batter, too, or add nuts and brown sugar for a cobbler topping.
Toast those crumbs for 5 minutes at 350* Add raisins, cranberries, and nuts for a “granola” type treat for oatmeal or yogurt. 
or add to Panko breadcrumbs for a cinnamon roll coating for fish, pork chops, or baked chicken tenders! 
Have a little fun with the kids and make cinnamon roll s’mores. Press in middle of leftover cinnamon roll, fill with marshmallows. Bake @350* until melted, top with chocolate chips, bake a bit longer, sprinkle with graham cracker crumbs.
Finally, for a game changer breakfast sandwich. Put leftover cinnamon roll in the freezer for 1 hour to make it easier to thinly slice. Toast slices. Fill with desired toppings for a cinnamon roll breakfast club sandwich!
The aroma will put a smile on your face even before you take one bite. 🎃 This is such an easy recipe and has an extraordinary Fall taste. I can just picture sitting by the fireplace in a cozy chair enjoying my coffee and pumpkin spice cream cheese cinnamon roll …too bad I live in such a warm climate, not cold yet. However these yummy treats warm my heart ❤️.
Now I am craving all the wonderful goodies you have made me salivate over.