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Cinnamon Roll Cheesecake
Dessert

Cinnamon Roll Cheesecake

12 hServes 12Nutri-Score D€€
from @ashbaber2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • Biscoff biscuits (crushed)Bakery250 g
  • butter (melted)Dairy100 g
  • cream cheese (at room temperature)Dairy700 g
  • sugarPantry180 g
  • corn flour (sifted)Pantry20 g
  • vanilla extractPantry10 ml
  • creamDairy200 ml
  • white chocolate (melted)Pantry150 g
  • cinnamon (ground)Spices10 g
  • brown sugarPantry100 g
  • butter (melted)Dairy60 g

per serving

Nutrition

382kcal

Carbs
28 g
Proteins
5 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Baking dish
  • Oven

step by step

Method

  1. Make the biscuit base

    • Crush the Biscoff biscuits into fine crumbs.
    • Mix the crumbs with the melted butter until evenly coated.
    • Press the mixture firmly into the base of the springform pan and leave to chill.
    Step 1

  2. Make the cheesecake batter

    • Beat the cream cheese with the sugar, corn flour and vanilla until smooth.
    • Pour in the cream and mix until combined.
    • Stir in the melted white chocolate until the batter is glossy and even.
    Step 2

  3. Make the cinnamon filling

    • Mix the ground cinnamon with the brown sugar.
    • Stir in the melted butter to form a spreadable cinnamon filling.
    Step 3

  4. Swirl and assemble

    • Pour the cheesecake batter over the chilled base.
    • Spoon the cinnamon filling over the top and swirl it through with a knife.
    Step 4

  5. Bake in a water bath

    • Wrap the outside of the pan with foil and place it in a water bath.
    • Bake until the cheesecake is set with a slight wobble in the centre.
    Step 5

  6. Chill overnight

    • Let the cheesecake cool, then refrigerate it overnight until fully set.
    Step 6

  7. Unmould and serve

    • Carefully release the cheesecake from the tin, supporting its weight.
    • Slice and serve chilled.
    Step 7
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