Dessert
Cinnamon Roll Cheesecake
3 hPour 12Nutri-Score D€€
D
3 h
3 hCinnamon Roll Cheesecake
ce qu’il vous faut
Ingrédients
graham crackers (crushed)Boulangerie200 g
butter (melted)Produits laitiers80 g- brown sugarÉpicerie40 g
cinnamon (ground)Épices4 g
cream cheese (at room temperature)Produits laitiers700 g
sugarÉpicerie180 g
sour creamProduits laitiers150 g
eggs (at room temperature)Produits laitiers3 morceaux- vanilla extractÉpicerie10 ml
flourÉpicerie20 g- cinnamon (ground, for the swirl)Épices4 g
- brown sugar (for the swirl)Épicerie60 g
- butter (melted, for the swirl)Produits laitiers40 g
- powdered sugarÉpicerie100 g
milkProduits laitiers30 ml
par portion
Nutrition
322kcal
- Glucides
- 28 g
- Protéines
- 5 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier ×2
Batteur électrique
Four
Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the cinnamon swirl
- Combine the brown sugar, cinnamon and melted butter into a thick paste.
- Étape 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.
- Étape 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.
- Étape 5
Chill
- Let the cheesecake cool, then refrigerate until fully set.
- Étape 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.