Postre
Cinnamon Roll Cheesecake
3 hPara 12Nutri-Score D€€
D
3 h
3 hCinnamon Roll Cheesecake
receta de
Camila Hurst
@piesandtacos
5 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
graham crackers (crushed)Panadería200 g
butter (melted)Lácteos80 g- brown sugarDespensa40 g
cinnamon (ground)Especias4 g
cream cheese (at room temperature)Lácteos700 g
sugarDespensa180 g
sour creamLácteos150 g
eggs (at room temperature)Lácteos3 piezas- vanilla extractDespensa10 ml
flourDespensa20 g- cinnamon (ground, for the swirl)Especias4 g
- brown sugar (for the swirl)Despensa60 g
- butter (melted, for the swirl)Lácteos40 g
- powdered sugarDespensa100 g
milkLácteos30 ml
por ración
Nutrición
322kcal
- Carbohidratos
- 28 g
- Proteínas
- 5 g
- Grasas
- 21 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Horno
Bandeja de horno
paso a paso
Preparación
- Paso 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.
- Paso 2
Make the cinnamon swirl
- Combine the brown sugar, cinnamon and melted butter into a thick paste.
- Paso 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.
- Paso 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.
- Paso 5
Chill
- Let the cheesecake cool, then refrigerate until fully set.
- Paso 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.