Cinnamon Roll Cheesecake

123 mins
Serves 8
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Directions

  1. 1Make the crust by mixing graham cracker crumbs, cinnamon, and melted butter. Pat into the bottom and up the sides of the springform pan. Bake for 10 minutes.
  2. 2Make the crust by mixing graham cracker crumbs, cinnamon, and melted butter. Pat into the bottom and up the sides of the springform pan. Bake for 10 minutes.
  3. 3Make the crust by mixing graham cracker crumbs, cinnamon, and melted butter. Pat into the bottom and up the sides of the springform pan. Bake for 10 minutes.
  4. 4Make the cinnamon mixture by combining melted butter, cinnamon, brown sugar, and flour.
  5. 5Make the cinnamon mixture by combining melted butter, cinnamon, brown sugar, and flour.
  6. 6Make the cinnamon mixture by combining melted butter, cinnamon, brown sugar, and flour.
  7. 7In a bowl, cream together the room temperature cream cheese and sugar until fluffy.
  8. 8In a bowl, cream together the room temperature cream cheese and sugar until fluffy.
  9. 9In a bowl, cream together the room temperature cream cheese and sugar until fluffy.
  10. 10Whisk in eggs one at a time, then add vanilla and heavy cream.
  11. 11Whisk in eggs one at a time, then add vanilla and heavy cream.
  12. 12Whisk in eggs one at a time, then add vanilla and heavy cream.
  13. 13Pour half the batter into the crust, sprinkle half the cinnamon mixture, then add remaining batter and sprinkle remaining cinnamon mixture.
  14. 14Pour half the batter into the crust, sprinkle half the cinnamon mixture, then add remaining batter and sprinkle remaining cinnamon mixture.
  15. 15Pour half the batter into the crust, sprinkle half the cinnamon mixture, then add remaining batter and sprinkle remaining cinnamon mixture.
  16. 16Place the 7 inch springform pan in a larger pan (9x9 or larger), and pour hot water into the larger pan until the 7 inch pan is halfway submerged.
  17. 17Place the 7 inch springform pan in a larger pan (9x9 or larger), and pour hot water into the larger pan until the 7 inch pan is halfway submerged.
  18. 18Place the 7 inch springform pan in a larger pan (9x9 or larger), and pour hot water into the larger pan until the 7 inch pan is halfway submerged.
  19. 19Bake for 65-75 minutes, then cool in the water bath for 10 minutes before removing and cooling completely.
  20. 20Bake for 65-75 minutes, then cool in the water bath for 10 minutes before removing and cooling completely.
  21. 21Bake for 65-75 minutes, then cool in the water bath for 10 minutes before removing and cooling completely.
  22. 22Refrigerate overnight.
  23. 23Refrigerate overnight.
  24. 24Refrigerate overnight.

Ingredients

  • 200 g graham cracker crumbs
  • 200 g graham cracker crumbs
  • 200 g graham cracker crumbs
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 70 g butter
  • 70 g butter
  • 70 g butter
  • 100 g brown sugar
  • 100 g brown sugar
  • 100 g brown sugar
  • 20 g all purpose flour
  • 20 g all purpose flour
  • 20 g all purpose flour
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 2 tbsp cinnamon
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 100 g granulated sugar
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 2 tsp vanilla bean paste
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 eggs
  • 2 eggs
  • 2 eggs

Equipment

7 inch springform pan9x9 inch panwhiskmixing bowl

Tips

  • Preheat oven to 325F
  • Line and grease a 7 inch springform pan with parchment paper
  • Bake crust for 10 minutes
  • Bake cheesecake for 65-75 minutes or until edges are lightly brown
  • Cool completely for about 1 hour
  • Cover and refrigerate overnight