Cinnamon Roll Cheesecake (Print Version)
# Ingredients:
01 -
1½ cups (180g) graham cracker crumbs.
02 -
¼ cup (55g) brown sugar for crust.
03 -
½ teaspoon cinnamon for crust.
04 -
6 tablespoons (85g) butter, melted for crust.
05 -
1 cup (220g) brown sugar for swirl.
06 -
⅓ cup (39g) all-purpose flour.
07 -
1 tablespoon ground cinnamon.
08 -
⅓ cup (76g) butter, melted for swirl.
09 -
32 oz (907g) cream cheese, softened.
10 -
1 cup (220g) brown sugar for batter.
11 -
¼ cup (50g) granulated sugar.
12 -
½ cup (120g) sour cream.
13 -
4 large eggs, room temperature.
14 -
1 tablespoon vanilla extract.
15 -
½ teaspoon salt.
16 -
6 tablespoons (85g) cream cheese for frosting.
17 -
1 cup (125g) powdered sugar.
18 -
1 cup (240ml) heavy cream.
# Instructions:
01 -
Mix graham crumbs, sugar, cinnamon, and melted butter. Press into pan and bake 10 minutes at 325°F.
02 -
Combine brown sugar, flour, cinnamon and melted butter for swirl mixture.
03 -
Beat cream cheese until creamy, add sugars, sour cream, then eggs one at a time. Add vanilla and salt.
04 -
Pour batter and swirl mixture in alternating layers into pan.
05 -
Bake in water bath at 325°F for 60-75 minutes until edges set but center jiggles.
06 -
Turn off oven and leave cheesecake in for 1 hour, then refrigerate 6 hours.
07 -
Beat cream cheese with sugar and vanilla, fold in whipped cream. Pipe on top and dust with cinnamon.
# Notes:
01 -
Use water bath to prevent cracking.
02 -
Can be made ahead and frozen.
03 -
Keeps 4-5 days refrigerated.