Cinnamon Roll Cheesecake with Cream Cheese Frosting
Cinnamon Roll Cheesecake with brown sugar, cinnamon swirl and cream cheese frosting.
Lista de ingredientes
postresmediaocasión especialdessertprecio medio>60 min
Crust
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
3/4 tsp cinnamon
6 tbsp unsalted butter
Cinnamon Swirl
1 cup brown sugar
1/3 cup all-purpose flour
1 tbsp ground cinnamon
1/3 cup unsalted butter
Cheesecake Batter
907 grams cream cheese (softened)
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
4 large eggs
1 tbsp vanilla extract
1/2 tsp salt
Cream Cheese Frosting
6 tbsp cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
Pasos
Crust
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into an 8 or 9-inch cheesecake pan and bake at 325°F for 10 minutes. Let it cool.
Cinnamon Swirl
- Mix brown sugar, flour, cinnamon, and melted butter until combined. Set aside.
Cheesecake Batter
- Beat softened cream cheese until smooth.
- Incorporate brown sugar and granulated sugar; beat for 2 minutes.
- Add sour cream and mix.
- Add eggs one by one, mixing until just incorporated after each addition.
- Mix in vanilla extract and salt.
- Layer the batter and cinnamon swirl in the pan: 1/3 batter, 1/3 cinnamon swirl, 1/3 batter, 1/3 cinnamon swirl, remaining batter, remaining cinnamon swirl.
- Wrap the bottom of the pan in foil and place in a larger roasting pan with hot water to create a water bath.
- Bake at 325°F for 60-75 minutes.
- Once done, turn the oven off and leave the cheesecake inside for 1 hour. Then, refrigerate for at least 6 hours.
Frosting
- Beat cream cheese until smooth; add powdered sugar and vanilla, then mix.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pipe onto the chilled cheesecake and garnish with cinnamon.
