Description
Cinnamon roll cheesecake marries classic comfort with indulgent dessert magic. Silky cream cheese blends with swirls of warm cinnamon, creating a luxurious treat that melts in your mouth and leaves you craving another slice.
Ingredients
Scale
Main Ingredients:
- 32 ounces (900 grams) cream cheese, softened
- 4 eggs
- 1 cup (240 milliliters) sour cream
- 2 cups (250 grams) graham cracker crumbs
Cinnamon and Sugar Components:
- 1 ¼ cups (250 grams) brown sugar
- 4 teaspoons cinnamon
- 4 tablespoons sugar
Flour, Butter, and Additional Ingredients:
- 1 cup (120 grams) all-purpose flour
- 4 tablespoons all-purpose flour
- 14 tablespoons butter, melted
- 4 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Instructions
- Craft a Graham Cracker foundation by pulverizing crackers into fine particles, then integrate melted butter, ground cinnamon, and granulated sugar until the mixture forms a cohesive texture.
- Press the crumbly mixture firmly into the base and slightly up the sides of a springform pan, creating an even layer that will support the creamy layers.
- Bake the crust briefly until it sets, then reduce the oven temperature in preparation for the cheesecake’s delicate baking process.
- Develop a luscious cinnamon roll filling by blending flour, brown sugar, and aromatic cinnamon with melted butter until achieving a smooth, spreadable consistency.
- In a separate mixing bowl, whip cream cheese until velvety, gradually incorporating flour and sugar to create a silky base for the cheesecake.
- Introduce sour cream, vanilla extract, and a hint of lemon juice to enhance the cream cheese mixture’s complexity and brightness.
- Gently fold eggs into the batter, one at a time, ensuring a uniform and luxurious texture without overmixing.
- Layer the cinnamon roll filling in thirds across the prepared crust, alternating with cheesecake batter to create a marbled effect.
- Carefully position the assembled cheesecake into a water bath, which will help prevent cracking and ensure even, gentle cooking.
- Bake the cheesecake at a low temperature, allowing it to set slowly and develop a creamy, smooth consistency.
- Once baked, allow the cheesecake to cool gradually inside the oven, then transfer to a cooling rack to stabilize its structure.
- Refrigerate the cheesecake overnight to allow flavors to meld and texture to become perfectly dense and rich.
- Prepare a decadent cinnamon glaze by whisking powdered sugar and cinnamon, slowly incorporating heavy cream until achieving a smooth, pourable consistency.
- Drizzle the glaze over the chilled cheesecake, creating an elegant and tempting final touch that complements the dessert’s complex flavors.
Notes
- Precise temperature control matters: Lower the oven to 300°F after crust preparation to ensure gentle, even cheesecake baking.
- Water bath technique prevents cracking and promotes smooth, creamy texture by creating gentle, consistent heat around the cheesecake.
- Ingredient temperature is crucial: Use room temperature cream cheese and eggs for seamless mixing and preventing lumpy batter.
- Cooling strategy impacts texture: Let cheesecake rest in closed oven after baking, then cool gradually at room temperature before refrigerating.
- Chilling time is non-negotiable: Refrigerate for minimum 8 hours to develop full flavor and allow proper setting of the cheesecake.
- Glaze consistency matters: Adjust heavy cream gradually to achieve perfect drizzling thickness without becoming too runny or thick.
- Prep Time: 30 minutes
- Cook Time: 110 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 409
- Sugar: 34 g
- Sodium: 200 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 97 mg