Dessert
Cinnamon Roll Cheesecake
3 Std.Für 12Nutri-Score D€€
D
3 Std.
3 Std.Cinnamon Roll Cheesecake
was Sie brauchen
Zutaten
graham crackers (crushed)Backwaren200 g
butter (melted)Milchprodukte80 g- brown sugarVorräte40 g
cinnamon (ground)Gewürze4 g
cream cheese (at room temperature)Milchprodukte700 g
sugarVorräte180 g
sour creamMilchprodukte150 g
eggs (at room temperature)Milchprodukte3 Stücke- vanilla extractVorräte10 ml
flourVorräte20 g- cinnamon (ground, for the swirl)Gewürze4 g
- brown sugar (for the swirl)Vorräte60 g
- butter (melted, for the swirl)Milchprodukte40 g
- powdered sugarVorräte100 g
milkMilchprodukte30 ml
pro Portion
Nährwerte
322kcal
- Kohlenhydrate
- 28 g
- Eiweiß
- 5 g
- Fett
- 21 g
was Sie verwenden
Utensilien
Springform
Rührschüssel ×2
Handrührgerät
Backofen
Backblech
Schritt für Schritt
Zubereitung
- Schritt 1
Make the crust
- Crush the graham crackers into fine crumbs.
- Mix the crumbs with the melted butter, brown sugar and cinnamon.
- Press the mixture firmly into the bottom of a springform pan.
- Schritt 2
Make the cinnamon swirl
- Combine the brown sugar, cinnamon and melted butter into a thick paste.
- Schritt 3
Beat the cheesecake batter
- Beat the cream cheese with the sugar until smooth.
- Add the sour cream, vanilla extract and flour, then beat in the eggs one at a time until just combined.
- Schritt 4
Assemble and bake
- Pour half of the batter over the crust.
- Drizzle half of the cinnamon swirl over the batter, add the remaining batter and finish with the rest of the swirl, swirling it with a knife.
- Bake at 160 °C in a water bath until the center is just set.
- Schritt 5
Chill
- Let the cheesecake cool, then refrigerate until fully set.
- Schritt 6
Finish with the glaze
- Whisk the powdered sugar with the milk into a smooth glaze.
- Drizzle the glaze over the chilled cheesecake before serving.