Introduction
Lights, ovens, action! Say hello to the best of both dessert worlds with this Cinnamon Roll Cheesecake! It’s a swirly, twirly, cinnamon-swirled dream that’s going to steal the spotlight at your next gathering. Get ready to roll into some cheesecake magic!
Detailed Ingredients with measures
- For the Crust:
- 1 and ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tbsp vanilla extract
- 3 large eggs
- ¾ cup sour cream
- ¼ cup all-purpose flour
- For the Cinnamon Swirl:
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup melted butter
Preparation Time
- Prep Time
- 20 minutes
- Cook Time
- 50-55 minutes
- Total Time
- 4 hours (including cooling time)
- Yield
- 12 slices
Directions
1. Preheat that oven to 325°F (163°C) and let’s get this cheesecake party started with a little crust action. Mix graham cracker crumbs, sugar, and melted butter in a bowl until they’re best friends. Press this mix into the bottom of a springform pan and set it aside.
2. In a fabulous mixing session, whip up the cream cheese and sugar until smooth. Throw in the vanilla extract, followed by eggs one at a time. Blend in the sour cream and flour for that perfectly creamy cheesecake filling. Pour half of this lusciousness over your prepared crust.
3. Time to swirl things up! Mix the brown sugar, cinnamon, and melted butter in a small bowl. Dot half of this mixture over the cheesecake layer and swirl with a knife to create that iconic cinnamon roll pattern.
4. Pour the remaining cheesecake batter over the swirly goodness and repeat the swirling with the leftover cinnamon mixture on top.
5. Bake in your preheated oven for 50-55 minutes, or until the center is set but still a bit jiggly. Let it cool for a bit and then refrigerate for at least 4 hours or overnight before you unleash the cheesecake upon the world!
Nutritional Information
Each heavenly slice is around 450 kcal, with delicious details like 35g carbohydrates, 8g protein, and 31g fat.
Whip this up, snap your pics, and get ready to enjoy the happiness that’s just a swirl away!
Detailed Directions and Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine 1 and ½ cups of graham cracker crumbs, ¼ cup of sugar, and ½ cup of melted butter. Mix until evenly combined. Press this crust mixture firmly into the bottom of a springform pan and set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat 24 oz of softened cream cheese and 1 cup of sugar together until smooth and creamy. Add 1 tbsp of vanilla extract, mixing well before adding 3 large eggs, one at a time. Blend in ¾ cup of sour cream and ¼ cup of all-purpose flour until fully combined. Pour half of this cheesecake mixture over the prepared crust.
Step 3: Create the Cinnamon Swirl
In a separate small bowl, combine ½ cup of brown sugar, 2 tbsp of ground cinnamon, and ¼ cup of melted butter. Mix together until well incorporated. Dot half of this cinnamon mixture over the cheesecake layer, then use a knife to gently swirl it into the batter to create a cinnamon roll pattern.
Step 4: Combine Layers
Pour the remaining cheesecake batter over the cinnamon-swirl layer. Repeat the swirling process with the rest of the cinnamon mixture on top, creating an even more delightful pattern.
Step 5: Bake the Cheesecake
Place the springform pan in the preheated oven and bake for 50-55 minutes, or until the center is set but still slightly jiggly. Once done, allow the cheesecake to cool for a short time. After cooling, refrigerate for at least 4 hours or overnight before serving.
Notes
Storage Information
Store any leftover cheesecake covered in the refrigerator for up to 5 days.
Serving Suggestions
Serve chilled, optionally topped with whipped cream or a drizzle of caramel for extra indulgence.
Freezing Instructions
This cheesecake can also be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Cook techniques
Crust Preparation
Start by mixing graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a springform pan for a sturdy base.
Cheesecake Filling Assembly
Whip cream cheese and sugar together until smooth, then add vanilla, followed by eggs one at a time. Incorporate sour cream and flour for a rich, creamy filling.
Cinnamon Swirl Creation
Combine brown sugar, ground cinnamon, and melted butter in a bowl. Dot over the cheesecake filling and swirl with a knife for a beautiful pattern.
Baking the Cheesecake
Bake the assembled cheesecake in a preheated oven at 325°F (163°C) for 50-55 minutes. Ensure the center is slightly jiggly but set for the perfect texture.
FAQ
Can I use a different type of crust?
Yes! You can substitute graham cracker crumbs with crushed cookies like Oreos or digestive biscuits for a different flavor.
How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I add toppings to the cheesecake?
Absolutely! Whipped cream, caramel sauce, or additional cinnamon can enhance the dessert’s flavor and presentation.
How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to a week. Make sure it’s covered properly to maintain freshness.
Is it necessary to refrigerate the cheesecake before serving?
Yes, refrigerating for at least 4 hours or overnight helps it set properly and enhances its flavor.
Conclusion
Unleash the magic of the Cinnamon Roll Cheesecake at your next gathering! With its delightful combination of flavors and textures, it’s sure to impress and satisfy every sweet tooth.
