Dessert for 12
Cinnamon Roll Cheesecake
Creamy cheesecake swirls with cinnamon brown sugar, bakes gently, and chills before receiving whipped cream topping.
$1.15per serving $
510 minstart to table
12servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1 tbsp light or dark brown sugar
- 1/2 tsp ground cinnamon
- 7 tbsp salted butter
- 24 oz full-fat cream cheese
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp table salt
- 3 large eggs
- 1 cup light or dark brown sugar
- 1/3 cup flour
- 4 tsp ground cinnamon
- 5 tbsp salted butter
- 1/2 cup powdered sugar
- 1/8 tsp vanilla extract
- 2 1/2 tsp milk
- 3/4 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp granulated sugar
- 1/4 tsp ground cinnamon
Steps
- Heat the oven to 325 F and grease a 9-inch springform pan with cooking oil.
- Mix the graham cracker crumbs, 2 tablespoons granulated sugar, 1 tablespoon brown sugar, cinnamon, and 7 tablespoons melted butter, then press the mixture into the pan.
- Beat the cream cheese, 3/4 cup granulated sugar, sour cream, vanilla, and salt until smooth, then beat in the eggs one at a time.
- Mix the 1 cup brown sugar, flour, 4 teaspoons cinnamon, and 5 tablespoons melted butter, then layer it with the cheesecake batter in the crust.
- Bake the cheesecake for 60 minutes, turn off the oven, and leave it inside for 30 minutes with the door slightly open.
- Cool the cheesecake at room temperature for 60 minutes, then chill it for 4 hours.
- Whip the heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 teaspoons granulated sugar, spread it over the chilled cheesecake, and sprinkle it with cinnamon.
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