Effortless Cinnamon Roll Cheesecake (Print Version)
# Ingredients:
01 -
6 tablespoons melted butter.
02 -
1/2 teaspoon ground cinnamon.
03 -
1 1/2 cups crushed graham crackers.
04 -
1/4 cup packed brown sugar.
05 -
1 tablespoon cinnamon powder.
06 -
1/3 cup plain flour.
07 -
1/3 cup melted butter.
08 -
1 cup soft brown sugar.
09 -
32 ounces softened cream cheese.
10 -
4 eggs, at room temperature.
11 -
1 cup brown sugar.
12 -
1/4 cup white sugar.
13 -
1/2 cup sour cream.
14 -
1 tablespoon vanilla extract.
15 -
1/2 teaspoon salt.
16 -
6 tablespoons cream cheese.
17 -
1 cup icing sugar.
18 -
1 cup heavy whipping cream.
19 -
1-2 teaspoons ground cinnamon.
20 -
1 teaspoon vanilla essence.
# Instructions:
01 -
Stir together cinnamon, crumbs, and sugar. Mix in the butter until combined. Press into a baking dish and heat at 325°F for 10 minutes.
02 -
Whisk together melted butter, flour, sugar, and cinnamon.
03 -
Whisk cream cheese for 3 minutes. Blend in brown and white sugars, beat 2 more minutes. Add sour cream and mix well. Add eggs individually, then slowly combine vanilla and salt.
04 -
Pour about a third of the batter into the pan. Add a layer of the cinnamon mixture. Keep alternating both until done. Cover the pan with foil and place in a water bath.
05 -
Bake at 325°F for about 60 to 75 minutes. Leave it in the oven for an hour to cool slowly, then refrigerate for 6 hours.
06 -
Mix cream cheese with icing sugar until smooth. Whip heavy cream in another bowl, then gently mix into the cream cheese mixture. Pipe on top and sprinkle with a dash of cinnamon.
# Notes:
01 -
Can be refrigerated for 5 days or frozen for 2 months.
02 -
A water bath helps prevent surface cracks.
03 -
Allow ingredients to come to room temperature first.
04 -
Slow cooling keeps cracks from forming.