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Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!

Prep
Cook
Serves 12people
Ingredients
Crust:
1 1/2
cups Nilla wafer crumbs
4
tbsp sugar
1
tsp ground cinnamon
5
tbsp butter
Cheesecake Filling:
3
(8 oz) pkg. cream cheese, softened
1
cup sugar
3
tbsp all-purpose flour
4
eggs
1
cup sour cream
2
tsp vanilla extract
2
tsp ground cinnamon
Cinnamon Filling:
2
cups brown sugar, lightly packed
5
tbsp ground cinnamon
3/4
cup flour
12
tbsp butter, melted
Icing:
2
tbsp cream cheese, room temperature
6
tbsp butter, room temperature
1/2
tsp vanilla extract
1 1/2
cups powdered sugar
4-5
tbsp milk
Directions
1.
Crust: Heat oven to 325 degrees. In a small bowl, combine the crust ingredients ad mix well. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake crust for 10 minutes then remove and set aside. Cover the outsides of the pan with aluminum foil and set aside.
2.
Cheesecake and Cinnamon Filling: Reduce oven to 300 degrees. In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined. Set aside. In another medium bowl, whisk together brown sugar, cinnamon and flour. Stir in melted butter. Break apart cinnamon mixture and sprinkle pieces over the bottom of the crust, about 1/4 of the cinnamon mixture. Repeat steps 7 and 8 two more times, for a total of three layers of cinnamon and three layers of cheesecake filling. Sprinkle remaining cinnamon mixture over the top of cheesecake. Place springform pan (covered with aluminum foil) inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 20 minutes. Turn off the heat and leave cheesecake in oven with door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for about 5 minutes. Remove cheesecake from oven and chill.
3.
Icing: Combine cream cheese and butter and mix until smooth. Add vanilla extract and powdered sugar and mix until smooth. Add milk and mix until smooth. Once cheesecake is cool and firm, remove from springform pan and place on a serving plate. Cover with icing. Refrigerate until ready to serve.

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