Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Roll Cheesecake

Ingredients

1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
1/4 cup brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
1 cup brown sugar
1/3 cup all-purpose flour
1 tbsp ground cinnamon
1/3 cup unsalted butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
4 large eggs, room temperature
1 tbsp vanilla extract
1/2 tsp salt
6 tbsp cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1-2 tsp cinnamon powder for dusting

Instructions

Begin your culinary adventure by combining the graham cracker crumbs, brown sugar, and cinnamon in a bowl. Stir in the melted butter until everything is well incorporated. Press this delightful mixture into the bottom of a cheesecake pan and pop it into a preheated oven at 325°F for 10 minutes.

Next, let’s create that lovely cinnamon swirl! In a separate bowl, mix the brown sugar, flour, and ground cinnamon with the melted butter. Set this concoction aside; it will add such a wonderful touch to your cheesecake.

Now we will tackle the cream cheese filling. Beat the softened cream cheese until it’s luxuriously creamy. Gradually add both sugars and the sour cream, mixing until smooth. Now, incorporate the eggs, one at a time, followed by the vanilla and salt.

In the prepared cheesecake pan, alternate spoonfuls of the cheesecake batter with the cinnamon swirl, finishing with a layer of the cheesecake batter on top. It will create beautiful layers of flavor as it bakes!

Bake your creation in a water bath at 325°F for about 60 to 75 minutes. You want the edges to be set while the center still jiggles a bit—this ensures a creamy texture.

Once done, turn off the oven and let your cheesecake cool inside for one hour before moving it to the refrigerator. Allow it to chill for at least six hours (or overnight if you can wait!).

To finish, beat together the cream cheese and powdered sugar in a bowl then gently fold in the whipped cream. Spread or pipe this delicious frosting onto your chilled cheesecake and sprinkle it lightly with cinnamon.

  • Author: zakia
undefined