Cinnamon Roll Cheesecake

Introduction

Cinnamon Roll Cheesecake

Indulge your taste buds with a luscious and creamy cheesecake that captures the essence of warm cinnamon rolls. This delightful dessert is a perfect blend of a buttery graham cracker crust, a rich cheesecake filling, and a sweet cinnamon swirl. It's decadent, satisfying, and sure to impress at any gathering.

Detailed Ingredients with measures

For the crust:

200g graham cracker crumbs
100g unsalted butter, melted

For the cinnamon swirl:

100g brown sugar
1 teaspoon ground cinnamon
40g unsalted butter, melted

For the cheesecake filling:

500g cream cheese, softened
150g granulated sugar
2 large eggs
120ml sour cream
1 teaspoon vanilla extract

For the glaze:

100g powdered sugar
2 tablespoon milk
½ teaspoon vanilla extract

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Yield: 8 servings

Directions

1. Preheat oven to 160°C. Line a 20cm springform pan with parchment paper.
2. Mix graham cracker crumbs and melted butter in a bowl until well combined. Press into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
3. In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
4. Beat cream cheese and granulated sugar in a large bowl until smooth. Add eggs one at a time, beating after each addition. Mix in sour cream and vanilla extract.
5. Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon mixture over the batter and swirl with a toothpick or knife. Repeat with the remaining cheesecake batter and cinnamon swirl.
6. Bake for 45-50 minutes or until the center is just set. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
7. For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.

Enjoy this heavenly Cinnamon Roll Cheesecake as a delightful ending to any meal or as a sweet treat throughout the day!

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 160°C (320°F). Prepare a 20cm springform pan by lining the bottom with parchment paper.

Step 2: Prepare the Crust

In a mixing bowl, combine 200g of graham cracker crumbs and 100g of melted unsalted butter. Mix until the crumbs are well-coated. Press this mixture evenly into the bottom of the lined pan. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

Step 3: Make the Cinnamon Swirl

In a small bowl, mix together 100g of brown sugar, 1 teaspoon of ground cinnamon, and 40g of melted unsalted butter. Set this mixture aside for later use.

Step 4: Beat the Cheesecake Filling

In a large mixing bowl, beat 500g of softened cream cheese and 150g of granulated sugar until the mixture is smooth. Add in 2 large eggs, one at a time, and continue beating after each addition. Then, blend in 120ml of sour cream and 1 teaspoon of vanilla extract until fully combined.

Step 5: Layer the Cheesecake

Pour half of the cheesecake batter over the chilled crust. Drizzle half of the cinnamon swirl mixture on top and use a toothpick or knife to create a swirl effect. Repeat this process with the remaining cheesecake batter and cinnamon swirl mixture.

Step 6: Bake the Cheesecake

Place the springform pan in the preheated oven and bake for 45-50 minutes. The center should be just set when done. Once baked, allow the cheesecake to cool completely at room temperature.

Step 7: Chill the Cheesecake

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to firm up.

Step 8: Prepare the Glaze

In a mixing bowl, whisk together 100g of powdered sugar, 2 tablespoon of milk, and ½ teaspoon of vanilla extract until the mixture is smooth and free of lumps.

Step 9: Drizzle the Glaze

Before serving, drizzle the glaze over the chilled cheesecake for an added touch of sweetness.

Notes

Serving Suggestions

This cheesecake pairs wonderfully with a cup of coffee or tea for dessert or an afternoon snack.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Variations

For added texture, consider folding in chopped nuts or toffee bits into the cheesecake batter before baking.

Allergy Considerations

Ensure ingredients are free from allergens if serving to individuals with dietary restrictions.

Storage Instructions

To store leftover Cinnamon Roll Cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake; wrap individual slices or the whole cheesecake in plastic wrap and then in aluminum foil. Frozen cheesecake can last up to 2 months. To serve, thaw in the refrigerator overnight before enjoying.

Serving Suggestions

Cinnamon Roll Cheesecake is delicious on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries, such as strawberries or raspberries, can add a refreshing contrast to the rich flavors. Drizzling extra caramel or chocolate sauce over the top can also provide an indulgent touch.

Nutritional Information

Per serving (based on 8 servings):
Calories: 400
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 260mg
Total Carbohydrates: 36g
Dietary Fiber: 1g
Sugars: 26g
Protein: 6g

Note that nutritional values can vary based on specific ingredients and portion sizes.

Ingredient Substitutions

If you're looking to make adjustments, here are some substitution options:
- For a gluten-free crust, use gluten-free graham cracker crumbs or almond flour mixed with melted butter.
- If you prefer a lower-fat option, you can replace the cream cheese with Neufchâtel cheese, which has fewer calories and fat.
- Greek yogurt can be used in place of sour cream for a healthier choice while maintaining creaminess.
- For a dairy-free version, use coconut cream instead of cream cheese and plant-based butter for the crust and swirl.
- Replace granulated sugar with coconut sugar or a sugar substitute to lower the glycemic index.
- For the glaze, unsweetened almond milk can be used instead of regular milk to make it dairy-free.

Cook techniques

Crust Preparation

Combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create a sturdy base for the cheesecake.

Cinnamon Swirl Technique

Mix together brown sugar, ground cinnamon, and melted butter. Drizzle this mixture over the cheesecake batter and swirl it gently with a toothpick or knife to create a marbled effect.

Cheesecake Batter Mixing

Beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. This helps achieve a smooth texture in the cheesecake.

Baking the Cheesecake

Bake the cheesecake until the center is just set, allowing it to remain slightly jiggly. This ensures a creamy texture. Avoid overbaking to prevent cracks in the surface.

Chilling the Cheesecake

Allow the cheesecake to cool completely at room temperature before refrigerating it for at least 4 hours or overnight. This step is crucial for ensuring the cheesecake firms up correctly.

Glaze Preparation

Whisk together powdered sugar, milk, and vanilla extract until the mixture is smooth and pourable. Drizzle this glaze over the chilled cheesecake for added sweetness and visual appeal.

FAQ

Can I use a different type of crumb for the crust?

Yes, you can substitute graham cracker crumbs with cookie crumbs, such as digestive biscuits or vanilla wafers, for a different flavor profile.

What is the best way to soften cream cheese?

Leave the cream cheese at room temperature for about 30 minutes before using. You can also microwave it for about 10-15 seconds to soften it quickly, but be careful not to melt it.

Can I make the cheesecake in advance?

Absolutely! The cheesecake can be made a day in advance and stored in the refrigerator, allowing the flavors to meld together beautifully.

How can I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center remains slightly jiggly. It will continue to firm up as it cools.

Is it necessary to use a springform pan?

While a springform pan is recommended for easy removal, you can use a regular cake pan. Just be sure to line it with parchment paper for easier removal after chilling.

Can I substitute sour cream in the filling?

Yes, you can substitute sour cream with Greek yogurt or cream cheese for a similar texture and tanginess.

Conclusion

The Cinnamon Roll Cheesecake is an extraordinary dessert that masterfully combines the creaminess of cheesecake with the spiced sweetness of cinnamon rolls. Its buttery crust, creamy filling, and delightful cinnamon swirl create a captivating treat that is sure to impress family and friends. When served with the sweet glaze, this dessert becomes a showstopper perfect for any occasion.

More recipes suggestions and combination

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