Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

By[email protected]
ingredients

To prepare the veneer:

  • 1 1/2 cups Graham biscuit crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs at room temperature

For cinnamon filling:

  • 1 1/4 cups packed light brown sugar
  • 5 tablespoons ground cinnamon
  • 3/4 cup all-purpose flour
  • 1/2 cup melted unsalted butter

For decorating the cream cheese (optional):

  • 1 cup icing sugar, sifted
  • 2 tbsp milk

Help

  1. Preparation of the crust:
  • Preheat oven to 325°F (163°C).
  1. In a bowl, mix the Graham biscuit crumbs, brown sugar and cinnamon. Add melted butter and mix.
  2. Press the mixture into the bottom of an 8- or 9-inch spring form pan. Bake for 10 minutes. Let it cool.
  3. Make a cinnamon filling:
  • In a medium bowl, combine brown sugar, cinnamon, flour and melted butter. Mix until well combined and set aside.
  1. Preparation of the cheesecake filling:

In a large mixing bowl, whip the cream cheese until it is smooth and creamy.

  1. Granulated sugar and flour are gradually added. Mix until combined.
  2. Add sour cream, vanilla extract and ground cinnamon. Mix thoroughly.
  3. Add the eggs one by one, mixing on low speed after each addition to avoid overmixing.
  4. A layer of cheesecake:
  • A third of the cheesecake mixture is poured into the cooled crust.
  1. Sprinkle a third of the cinnamon filling on top of this layer.
  2. Repeat this process two more times (mixture, cinnamon filling), finishing with a layer of cheesecake mixture on top.
  3. Bread:
  • Wrap the outside of the pan in aluminum foil to prevent water leakage during baking.
  1. Place the pan in a larger roasting pan filled with hot water (water bath).
  2. Bake for 60 to 75 minutes or until the edges are adjusted but the center still shakes slightly.
  3. Cold & Cold:

• Switch off the oven and let the cheesecake sit inside for one hour.

  1. Remove from oven and let cool completely at room temperature before refrigerating for at least 6 hours or overnight.
  2. Preparation of cream cheese (optional):
  • Beat the powdered sugar and milk together until smooth. Sprinkle with the cooled cheesecake before serving.
  1. Servants:
  • Slice it and enjoy this delicious cinnamon cheesecake!

This recipe produces a delicious dessert that captures the essence of both cinnamon rolls and cheesecake in every bite

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