Cinnamon Roll Cheesecake (Print Version)
# Ingredients:
01 -
1 cup brown sugar.
02 -
1 tablespoon vanilla.
03 -
1-2 teaspoons cinnamon.
04 -
32 ounces softened cream cheese.
05 -
1 teaspoon vanilla.
06 -
1/4 cup granulated sugar.
07 -
1/3 cup flour.
08 -
6 tablespoons melted butter.
09 -
1 1/2 cups graham cracker crumbs.
10 -
1 tablespoon cinnamon.
11 -
1/4 cup brown sugar.
12 -
1/2 cup sour cream.
13 -
6 tablespoons cream cheese.
14 -
1/3 cup melted butter.
15 -
1 cup heavy cream.
16 -
1/2 teaspoon salt.
17 -
4 room-temperature eggs.
18 -
1 cup powdered sugar.
19 -
1/2 teaspoon cinnamon.
# Instructions:
01 -
Stir crumbs, sugar, and cinnamon until mixed. Add melted butter and press into your pan. Bake for 10 minutes at 325°F.
02 -
Stir together sugar, flour, and cinnamon, then blend with melted butter.
03 -
Whip cream cheese for 3 minutes. Beat in both sugars for another 2 minutes, then add sour cream. Add eggs one by one, followed by vanilla and salt.
04 -
Start with 1/3 of the batter, sprinkle 1/3 of the cinnamon mixture on top. Repeat this layering two more times. Wrap the pan tightly with foil and place it inside a water bath.
05 -
Bake at 325°F for an hour to an hour and 15 minutes. Let it sit in the oven for another hour to cool down, then chill in the fridge for at least 6 hours.
06 -
Blend cream cheese and powdered sugar. Whip the heavy cream in another bowl. Fold them together, pipe the frosting on top, and sprinkle some cinnamon.
# Notes:
01 -
Stays fresh up to 5 days in the fridge or frozen for 2 months.
02 -
Using a water bath keeps cracks away.
03 -
Bring all ingredients to room temperature before starting.
04 -
Cooling gradually reduces the chance of cracking.