Dessert
Cinnamon Roll Cheesecake
3 hServes 12Nutri-Score D€€
D
3 h
3 hCinnamon Roll Cheesecake
what you need
Ingredients
graham crackers (crushed)Bakery200 g
butter (melted)Dairy80 g- brown sugarPantry40 g
cinnamon (ground)Spices4 g
cream cheese (at room temperature)Dairy700 g
sugarPantry180 g
sour creamDairy150 g
eggs (at room temperature)Dairy3 pieces- vanilla extractPantry10 ml
flourPantry20 g- cinnamon (ground, for the swirl)Spices4 g
- brown sugar (for the swirl)Pantry60 g
- butter (melted, for the swirl)Dairy40 g
- powdered sugarPantry100 g
milkDairy30 ml
per serving
Nutrition
322kcal
- Carbs
- 28 g
- Proteins
- 5 g
- Fat
- 21 g
what you’ll use
Tools
Springform pan
Mixing bowl ×2
Hand mixer
Oven
Baking tray
step by step
Method
- Step 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.
- Step 2
Make the cinnamon swirl
- Combine the brown sugar, cinnamon and melted butter into a thick paste.
- Step 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.
- Step 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.
- Step 5
Chill
- Let the cheesecake cool, then refrigerate until fully set.
- Step 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.