Cinnamon Roll Cheesecake with Caramel Frosting

Preparation

1. Preparing the Crust [00:49]

• Preheat oven to 300°F.
• Line a 9-inch springform pan with two sheets of extra-wide foil.
• Process 18 graham crackers into fine crumbs using a food processor.
• Add 1 teaspoon ground cinnamon and 1/2 cup melted unsalted butter to the crumbs and pulse until well-coated.
• Press the crumb mixture firmly into the bottom and up the sides of the pan using a glass to secure.

2. Making the Cheesecake Batter [02:32]

• Beat 32 oz softened cream cheese until smooth and lump-free using a stand mixer with a flat beater.
• Add 1 cup white sugar and 2 teaspoons vanilla extract.
• Stop the mixer periodically to scrape down the sides.
• Incorporate 1 tablespoon cornstarch, 1 teaspoon ground cinnamon, 1/4 teaspoon sea salt, and 1 cup sour cream.
• Add 4 large eggs, one at a time, mixing until incorporated.

3. Assembling and Baking [03:52]

• Prepare the filling: Mix 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon nutmeg in a small bowl.
• Pour a third of the cheesecake batter into the pan.
• Sprinkle some of the brown sugar-cinnamon filling over the batter.
• Repeat the layers until all the batter and filling are used.
• Place the pan inside a larger baking sheet filled with hot water for the water bath method.
• Bake at 300°F for 2 hours.
• Turn off the oven, prop the door slightly open with a wooden spoon, and let the cheesecake cool inside for 1 hour.
• Remove from the water bath, let cool completely at room temperature, then chill in the fridge overnight.

4. Cream Cheese Frosting and Finishing [06:06]

• Beat 1/2 cup softened butter until smooth.
• Add 8 oz softened cream cheese, 1 teaspoon vanilla, 1/4 teaspoon salt, and 2-3 cups of powdered sugar, beating until smooth.
• Transfer the frosting to two pastry bags with tips.
• Remove the chilled cheesecake from the pan and place it on a cake stand.
• Pipe frosting over the top and around the edges of the cake.
• Decorate with salted caramel sauce and a dusting of ground cinnamon.
• When slicing, wipe the knife blade after each cut for a clean result.