Effortless Cinnamon Roll Cheesecake (Printable Version)
# What You'll Need:
01 -
1/3 cup flour.
02 -
1 cup powdered sugar.
03 -
1/4 cup white sugar.
04 -
1 tablespoon cinnamon.
05 -
1 1/2 cups crushed graham crackers.
06 -
1/4 cup packed brown sugar.
07 -
6 tablespoons melted butter.
08 -
32 ounces softened cream cheese.
09 -
1 cup packed brown sugar.
10 -
1/2 teaspoon salt.
11 -
1 tablespoon vanilla extract.
12 -
4 room-temperature eggs.
13 -
6 tablespoons cream cheese (softened).
14 -
1/2 teaspoon ground cinnamon.
15 -
1 cup heavy whipping cream.
16 -
1-2 teaspoons cinnamon powder.
17 -
1/3 cup melted butter.
18 -
1/2 cup sour cream.
# Preparation Steps:
01 -
Combine cracker crumbs, brown sugar, and cinnamon. Mix in melted butter. Press dough into the pan evenly. Bake for 10 minutes at 325°F.
02 -
Whisk together brown sugar, flour, and a bit of cinnamon. Stir in melted butter until smooth.
03 -
Start with softened cream cheese and mix it 3 minutes. Add sugars and beat for 2 minutes. Fold in sour cream. Drop eggs in one by one, mix in vanilla and salt.
04 -
Pour a third of the mixture into the pan, then spoon a similar amount of cinnamon mix. Layer this two more times, finishing the top layer. Wrap the pan snugly in foil and set in a water-filled pan.
05 -
Bake for 60-75 minutes at 325°F. Let it cool in the switched-off oven for an hour. Then chill it in the fridge for 6 hours or overnight.
06 -
Blend cream cheese and powdered sugar until fluffy. Whip heavy cream in a separate bowl. Fold both mixtures carefully. Pipe onto the cheesecake and sprinkle with cinnamon.
# Additional Tips:
01 -
It stays fresh for 5 days in the fridge, 2 months frozen.
02 -
Adding the water bath helps stop cracks from forming.
03 -
Make sure all ingredients are at room temp.
04 -
Slow cooling avoids splits or cracks.