Cinnamon Roll Cheesecake Recipe

• porciones: 8 servings
• tiempo activo: 2 hours
• tiempo total: 5 hours 45 minutes

Ingredientes

2 cups (210g) graham cracker crumbs

1/4 cup (50g) granulated sugar

1 teaspoon ground cinnamon

1/2 cup (1 stick / 115g) unsalted butter, melted and cooled

4 (8 ounce) cream cheese blocks (32oz / 900g total), at room temperature

1 cup (200g) packed brown sugar, light or dark

1/2 cup (120g) sour cream, at room temperature

1/4 cup (30g) all-purpose flour, spoon and leveled

1/4 teaspoon salt

2 teaspoons pure vanilla extract

4 large eggs, at room temperature

2 tablespoons ground cinnamon

3 ounces (85g) cream cheese block, at room temperature

3 tablespoons (45g) unsalted butter, at room temperature

1 & 1/2 cups (195g) powdered sugar, sifted

1/4 teaspoon salt

1 teaspoon pure vanilla extract

mini pie crust cinnamon rolls (optional - for decorating)

Instrucciones

make the graham cracker crust:

In a medium bowl, mix together graham cracker crumbs, sugar, and cinnamon to combine. Add melted butter and mix until the crumbs are moistened.

Pack your crust into the bottom and slightly up the sides of a 9 inch springform pan. Bake in the center of your preheated oven for 8 minutes to set the top. The color and appearance of the crust won't change.

Keep your oven set to 325°F. Set aside the crust to cool slightly while you make the filling.

make the cheesecake fillings:

In a large bowl, combine cream cheese and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until the sugar is dissolved and the mixture is smooth. This will take about 1 to 2 minutes with a mixer set to medium speed or 3 to 4 minutes by hand.

Mix in your sour cream, flour, salt, and vanilla to combine.

Add the eggs in one at a time, mixing after each addition to combine. Take care not to overmix or it can cause cracks in the cheesecake! I recommend doing this step by hand with a whisk because you're less likely to overmix. If you do want to use a mixer, beat the eggs in on the lowest speed.

Pour about half of the cheesecake batter over your slightly cooled crust (it's fine if it's still a little warm!) Spread into an even layer.

Fold the cinnamon into the remaining half of the cheesecake batter. Again, take care not to overmix!

Pour the cinnamon flavored cheesecake batter over the plain batter in your springform pan. Use a knife or skewer to swirl the 2 batters, taking care not to disturb the graham cracker crust.

Place a large baking pan into the bottom rack of your oven. Fill the pan with at least 2 inches of boiling water. Place the cheesecake on the center rack directly above the water filled pan.

Bake the cheesecake in the center of your preheated 325°F oven for 65 to 70 minutes, or until evenly puffed and slightly golden brown along the edges. If you gently shake the cheesecake, the center should jiggle but the outer edges should not.

Once the cheesecake is baked, turn the oven off and crack the door open. Cool the cheesecake in your oven with the door slightly ajar for 1 hour. After about 30 minutes of cooling, carefully run a thin knife along the sides to loosen any stuck edges - this helps prevent cracking when the cheesecake cools and shrinks!

Take the cheesecake out of the oven and set aside to cool completely to room temperature, then cover and chill in the fridge for at least 4 hours or until cooled and set.

make the cream cheese frosting (optional):

In a large bowl, combine cream cheese and butter. Mix together with a whisk until smooth and combined.

Add powdered sugar, salt, and vanilla. Whisk together until smooth and creamy.

Spread the frosting over your cooled cheesecake and top with mini cinnamon rolls to decorate if desired. Slice and serve!