Dessert
Cinnamon Roll Cheesecake
3 hServes 12Nutri-Score D€€
D
3 h
3 hCinnamon Roll Cheesecake
what you need
Ingredients
graham crackers (finely crushed)Bakery250 g
butter (melted)Dairy100 g- brown sugar (packed)Pantry50 g
cinnamon (ground)Spices6 g
cream cheese (at room temperature)Dairy900 g- granulated sugarPantry200 g
sour cream (at room temperature)Dairy120 g
eggs (at room temperature)Dairy3 pieces- vanilla extractPantry10 ml
flour (all-purpose)Pantry15 g- heavy cream (warm)Dairy120 ml
- powdered sugar (sifted)Pantry120 g
per serving
Nutrition
318kcal
- Carbs
- 28 g
- Proteins
- 5 g
- Fat
- 20 g
what you’ll use
Tools
Springform pan
Mixing bowl
Hand mixer
Oven
Spatula
step by step
Method
- Step 1
Make the cinnamon graham crust
- Preheat the oven to 160°C (325°F).
- Mix the crushed graham crackers with the melted butter, brown sugar and cinnamon until it looks like wet sand.
- Press the mixture firmly into the bottom and up the sides of a springform pan.
- Bake the crust for 10 minutes, then set aside.
- Step 2
Make the cheesecake filling
- Beat the room-temperature cream cheese with the granulated sugar until completely smooth.
- Add the sour cream, eggs, vanilla extract and flour and mix just until combined, scraping down the bowl.
- Step 3
Add the cinnamon swirl
- Pour half of the cheesecake batter over the crust.
- Sprinkle over half of the cinnamon sugar swirl mixture.
- Pour the remaining batter on top and finish with the rest of the cinnamon sugar.
- Swirl gently with a knife or skewer.
- Step 4
Bake and cool
- Bake at 160°C (325°F) until the edges are set and the center still has a slight wobble.
- Turn the oven off, crack the door open and let the cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
- Step 5
Make the cream cheese glaze
- Whisk the powdered sugar with the warm heavy cream until smooth and pourable.
- Drizzle the glaze over the chilled cheesecake and serve.