Introduction
Get ready to dive into a swirl of delightful flavors with our Cinnamon Roll Cheesecake! This dreamy dessert brings together the creamy goodness of cheesecake and the comforting warmth of cinnamon rolls. It’s the dessert mashup you never knew you needed!
Detailed Ingredients with measures
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 1 ½ tsp cinnamon
- ½ cup melted butter
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ cup sour cream
- For the Cinnamon Roll Filling:
- ½ cup butter, softened
- ½ cup brown sugar
- 2 tbsp cinnamon
- 1 tbsp flour
Preparation Time
- Prep Time 30 minutes
- Cook Time 50-60 minutes
- Total Time 4 hours 30 minutes (including cooling time)
- Yield 12 slices
Directions
1. Preheat your oven to 325°F (160°C).
2. In a small bowl, mix graham cracker crumbs, cinnamon, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, beating until creamy.
4. Add eggs one at a time, mixing to combine after each. Stir in vanilla extract, flour, and sour cream until smooth.
5. For the cinnamon roll filling, combine softened butter, brown sugar, cinnamon, and flour in a separate bowl.
6. Pour half of the cheesecake filling over the prepared crust. Drop spoonfuls of the cinnamon roll mixture on top, swirling gently with a knife. Repeat with remaining cheesecake mixture and cinnamon swirl.
7. Bake for 50-60 minutes, or until the center is set. Let cool on a wire rack before removing from pan and refrigerating for at least 4 hours.
8. Slice, serve, and watch everyone go back for seconds!
Enjoy your Cinnamon Roll Cheesecake!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C).
Step 2: Prepare the Crust
In a small bowl, mix together graham cracker crumbs, cinnamon, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese on medium speed until smooth. Gradually add in the sugar, continuing to beat until the mixture is creamy.
Step 4: Incorporate the Eggs
Add the eggs one at a time into the cream cheese mixture, mixing well after each addition. Then stir in the vanilla extract, all-purpose flour, and sour cream until the mixture is completely smooth.
Step 5: Prepare the Cinnamon Roll Filling
In a separate bowl, combine the softened butter, brown sugar, cinnamon, and flour until well mixed.
Step 6: Layer the Cheesecake and Cinnamon Filling
Pour half of the cheesecake filling over the prepared crust. Drop spoonfuls of the cinnamon roll filling on top, using a knife to swirl gently. Then, pour the remaining cheesecake mixture over and repeat the process with the remaining cinnamon swirl filling.
Step 7: Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set. Once done, remove from the oven and let it cool on a wire rack.
Step 8: Refrigerate
After the cheesecake has cooled, remove it from the springform pan and refrigerate for at least 4 hours to firm up.
Step 9: Serve
Slice the cheesecake and serve. Enjoy as everyone goes back for seconds!
Notes
Note 1: Cream Cheese
Ensure the cream cheese is fully softened to achieve a smooth filling.
Note 2: Cooling Time
Cooling and refrigerating time is crucial for the best texture and flavor.
Note 3: Swirling Technique
Gently swirling the cinnamon mixture into the cheesecake filling allows for a beautiful marbled effect.
Note 4: Storage
Store any leftovers in the refrigerator, covered, for up to 5 days.
Cook techniques
Preparing the Crust
To create a sturdy crust for your cheesecake, ensure that the graham cracker crumbs are finely crushed. Mixing them with melted butter and cinnamon helps to bind the crumbs together. Press the mixture firmly into the bottom of the springform pan for an even base.
Mixing the Cheesecake Filling
When mixing the cream cheese, make sure it is at room temperature to achieve a smooth and creamy texture. Gradually adding the sugar ensures even distribution and prevents lumps. Beat in the eggs one at a time, mixing well after each addition for a fluffy filling.
Creating the Cinnamon Roll Filling
For the cinnamon roll filling, ensure the butter is soft enough to blend easily with the brown sugar and cinnamon. The addition of flour helps to thicken the mixture and create a spreadable consistency.
Swirling the Fillings
As you layer the cheesecake and cinnamon roll fillings, drop spoonfuls of the cinnamon mixture onto the cheesecake batter. Use a knife or skewer to gently swirl the mixtures together for a marbled effect without completely blending them.
Baking and Cooling
Bake the cheesecake at a consistent temperature, checking for doneness by ensuring the center is set but still slightly jiggly. After baking, it’s crucial to let it cool gradually on a wire rack to prevent cracks. Refrigerating for at least 4 hours enhances the flavors and sets the cheesecake properly.
FAQ
Can I use a different type of cookie for the crust?
Yes, you can substitute graham cracker crumbs with other cookies like Oreos or digestive biscuits for a different flavor profile.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to set as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance and stored in the refrigerator until you are ready to serve.
How should I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, and it will stay good for up to 2-3 months. Thaw in the refrigerator before serving.
Conclusion
