Cinnamon Roll Cheesecake Recipe-Learn Like a Pro

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Cinnamon Roll Cheesecake Recipe-Learn Like a Pro:-This cinnamon roll cheesecake is amazing! It has thick, creamy cinnamon cheesecake, buttery cinnamon filling, and a subtly sweet cinnamon crust. The smooth cream cheese frosting makes it look and taste like a cinnamon roll. This dessert is your new favourite!

Cinnamon Roll Cheesecake Recipe-Learn Like a Pro

The cinnamon roll cheesecake is a delectable cheesecake that is thick and creamy, and it is topped with cream cheese icing. The cheesecake is topped with a ribbon of cinnamon that runs right through it. This is absolutely stunning!

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Ingredients

Crust

  • 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
  • 1/4 cup (52) sugar
  • 1 tsp ground cinnamon
  • 5 tbsp (70g) butter, melted

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs, room temperature

Cinnamon Filling

  • 1 1/4 cups (281g) packed light brown sugar
  • 5 tbsp ground cinnamon
  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (112g) unsalted butter, melted

Cream Cheese Frosting

  • 2 tbsp cream cheese, room temperature
  • 6 tbsp (84g) butter, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (173g) powdered sugar
  • 45 tbsp heavy cream

 

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Also Read:-Cottage Cheese Cheesecake Recipe-Step by Step Guide

Instructions

Crust:

  • Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
  • Prepare a springform pan measuring 9 inches (23 cm) in diameter by lining the bottom with parchment paper and greasing the sides.

 

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  • Put the crust ingredients into a small bowl and mix them together.
  • The mixture should be pressed into the bottom of the springform pan as well as up the sides of the pan.

 

  • Ten minutes after baking, remove the crust from the oven and allow it to cool.
  • Aluminium foil should be used to cover the exterior of the pan to prevent water from the water bath from entering the pan. Prepare the pan and set it aside.

 

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Cheesecake and cinnamon filling:

  • Bring the temperature of the oven down to 300 degrees Fahrenheit (148 degrees Celsius).
  • In order to prepare the cheesecake filling, place the cream cheese, sugar, and flour in a large mixing bowl and beat them together on a low speed until they are completely evenly distributed and smooth.

 

  • It is important to use a low speed in order to reduce the amount of air that is added to the batter, as this can lead to cracks.
  • To clean the sides of the bowl, scrape them down.

 

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  • Include the cinnamon, vanilla extract, and sour cream in the mixture.
  • Beat at a slow speed until everything is thoroughly combined.

 

  • The eggs should be added one at a time, and after each addition, the mixture should be thoroughly combined by mixing it slowly.
  • Whenever it is necessary, scrape down the sides of the bowl to ensure that everything is thoroughly mixed together. Put aside for later.

 

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  • Brown sugar, cinnamon, and flour should be mixed together in a bowl of medium size to make the cinnamon filling.
  • Mix in the melted butter until it is completely incorporated.

 

  • The bottom of the crust should be covered with approximately one-fourth of the cinnamon filling, and then approximately one-third of the cheesecake filling should be spread on top of the cinnamon mixture. To finish off the cinnamon filling, I like to drizzle it on top.
  • In order to achieve a total of three layers of cinnamon and three layers of cheesecake filling, it is necessary to repeat the process of layering the cheesecake filling and the cinnamon filling two different times.

 

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  • To finish off the cheesecake, sprinkle the remaining cinnamon filling on top.
  • In a second, larger pan, position the springform pan inside the first.

 

  • Warm water should be poured into the outside pan of the springform pan until it reaches approximately halfway up the sides of the pan.
  • Before the water reaches the top edge of the aluminium foil that is covering the springform pan, it should be removed.

 

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  • Please bake for one hour and twenty minutes.
  • Find out how to determine whether or not your cheesecake is done baking by looking at the centre, which should be set but still jiggly.

 

  • Stop using the oven and make sure the door is closed for a period of thirty minutes.
  • The cheesecake will persist in its cooking process, but it will also gradually start to cool down.

 

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  • To ensure that the cheesecake continues to cool at a slow pace, the door of the oven should be cracked for a period of thirty minutes.
  • Cracks can be avoided with the help of this process.
  • Taking the cheesecake out of the oven and removing it from the water bath wrapping, allow it to cool to approximately room temperature, and then place it in the refrigerator until it is firm, which should take about four to five hours or overnight.

 

Frosting:

  • To make the frosting, place the butter and cream cheese in a bowl of a mixer and mix them together until they are completely smooth and creamy.
  • Make sure that the vanilla extract and powdered sugar are thoroughly combined before adding them.

 

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  • When necessary, add the heavy cream and continue to mix until everything is thoroughly incorporated.
  • After you have removed your cheesecake from the springform pan and placed it on a plate or serving platter, proceed to pipe the frosting in a spiral pattern over the top of the cheesecake.
  • The cheesecake should be kept in the refrigerator until it is ready to be served. Eat cheesecake within four to five days for the best results.

 

Nutrition

  • Serving Size: 1 Slice
  • Calories: 419
  • Sugar: 60 g
  • Sodium: 231.3 mg
  • Fat: 13.8 g
  • Carbohydrates: 72.6 g
  • Protein: 4.8 g
  • Cholesterol: 60.4 mg

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