Cinnamon Roll Cheesecake

Serves 1
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Directions

  1. 1Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
  2. 2Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
  3. 3Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl.
  4. 4Pour melted unsalted butter into the mixture.
  5. 5Pour melted unsalted butter into the mixture.
  6. 6Pour melted unsalted butter into the mixture.
  7. 7Mix until well combined.
  8. 8Mix until well combined.
  9. 9Mix until well combined.
  10. 10Pour the mixture into a springform pan.
  11. 11Pour the mixture into a springform pan.
  12. 12Pour the mixture into a springform pan.
  13. 13Press the mixture firmly into the bottom and up the sides of the pan.
  14. 14Press the mixture firmly into the bottom and up the sides of the pan.
  15. 15Press the mixture firmly into the bottom and up the sides of the pan.
  16. 16Bake the crust in a 325°F oven for 10 minutes and let it cool down.
  17. 17Bake the crust in a 325°F oven for 10 minutes and let it cool down.
  18. 18Bake the crust in a 325°F oven for 10 minutes and let it cool down.
  19. 19For the cinnamon swirl filling, combine brown sugar, all-purpose flour, and ground cinnamon in a bowl.
  20. 20For the cinnamon swirl filling, combine brown sugar, all-purpose flour, and ground cinnamon in a bowl.
  21. 21For the cinnamon swirl filling, combine brown sugar, all-purpose flour, and ground cinnamon in a bowl.
  22. 22Mix well.
  23. 23Mix well.
  24. 24Mix well.
  25. 25Add melted unsalted butter to the cinnamon swirl mixture.
  26. 26Add melted unsalted butter to the cinnamon swirl mixture.
  27. 27Add melted unsalted butter to the cinnamon swirl mixture.
  28. 28Mix until well combined and set aside.
  29. 29Mix until well combined and set aside.
  30. 30Mix until well combined and set aside.
  31. 31For the cheesecake batter, beat softened cream cheese in a large bowl until smooth.
  32. 32For the cheesecake batter, beat softened cream cheese in a large bowl until smooth.
  33. 33For the cheesecake batter, beat softened cream cheese in a large bowl until smooth.
  34. 34Add brown sugar and granulated sugar to the cream cheese.
  35. 35Add brown sugar and granulated sugar to the cream cheese.
  36. 36Add brown sugar and granulated sugar to the cream cheese.
  37. 37Beat until creamy and well combined.
  38. 38Beat until creamy and well combined.
  39. 39Beat until creamy and well combined.
  40. 40Mix in sour cream.
  41. 41Mix in sour cream.
  42. 42Mix in sour cream.
  43. 43Add eggs one at a time, mixing after each addition until just combined.
  44. 44Add eggs one at a time, mixing after each addition until just combined.
  45. 45Add eggs one at a time, mixing after each addition until just combined.
  46. 46Stir in vanilla extract and salt.
  47. 47Stir in vanilla extract and salt.
  48. 48Stir in vanilla extract and salt.
  49. 49Pour half of the cheesecake batter over the cooled crust.
  50. 50Pour half of the cheesecake batter over the cooled crust.
  51. 51Pour half of the cheesecake batter over the cooled crust.
  52. 52Sprinkle half of the cinnamon swirl mixture over the batter.
  53. 53Sprinkle half of the cinnamon swirl mixture over the batter.
  54. 54Sprinkle half of the cinnamon swirl mixture over the batter.
  55. 55Pour the remaining cheesecake batter over the cinnamon swirl.
  56. 56Pour the remaining cheesecake batter over the cinnamon swirl.
  57. 57Pour the remaining cheesecake batter over the cinnamon swirl.
  58. 58Sprinkle the rest of the cinnamon swirl mixture on top.
  59. 59Sprinkle the rest of the cinnamon swirl mixture on top.
  60. 60Sprinkle the rest of the cinnamon swirl mixture on top.
  61. 61Swirl the cinnamon mixture gently into the batter using a knife or spatula.
  62. 62Swirl the cinnamon mixture gently into the batter using a knife or spatula.
  63. 63Swirl the cinnamon mixture gently into the batter using a knife or spatula.
  64. 64Place the springform pan in a larger pan lined with foil to create a water bath.
  65. 65Place the springform pan in a larger pan lined with foil to create a water bath.
  66. 66Place the springform pan in a larger pan lined with foil to create a water bath.
  67. 67Pour hot water into the larger pan, making sure it comes about halfway up the sides of the cheesecake pan.
  68. 68Pour hot water into the larger pan, making sure it comes about halfway up the sides of the cheesecake pan.
  69. 69Pour hot water into the larger pan, making sure it comes about halfway up the sides of the cheesecake pan.
  70. 70Bake the cheesecake in a 325°F oven for 60 to 75 minutes.
  71. 71Bake the cheesecake in a 325°F oven for 60 to 75 minutes.
  72. 72Bake the cheesecake in a 325°F oven for 60 to 75 minutes.
  73. 73Turn the oven off and leave the cheesecake in there for 1 hour to cool slowly.
  74. 74Turn the oven off and leave the cheesecake in there for 1 hour to cool slowly.
  75. 75Turn the oven off and leave the cheesecake in there for 1 hour to cool slowly.
  76. 76Remove from the oven, let it cool completely, and then refrigerate for at least 4 hours, or preferably overnight.
  77. 77Remove from the oven, let it cool completely, and then refrigerate for at least 4 hours, or preferably overnight.
  78. 78Remove from the oven, let it cool completely, and then refrigerate for at least 4 hours, or preferably overnight.
  79. 79For the cream cheese frosting, beat cream cheese until smooth in a bowl.
  80. 80For the cream cheese frosting, beat cream cheese until smooth in a bowl.
  81. 81For the cream cheese frosting, beat cream cheese until smooth in a bowl.
  82. 82Add powdered sugar and mix until combined.
  83. 83Add powdered sugar and mix until combined.
  84. 84Add powdered sugar and mix until combined.
  85. 85Stir in vanilla extract.
  86. 86Stir in vanilla extract.
  87. 87Stir in vanilla extract.
  88. 88In a separate bowl, whip heavy cream until stiff peaks form.
  89. 89In a separate bowl, whip heavy cream until stiff peaks form.
  90. 90In a separate bowl, whip heavy cream until stiff peaks form.
  91. 91Gently fold the whipped cream into the cream cheese mixture.
  92. 92Gently fold the whipped cream into the cream cheese mixture.
  93. 93Gently fold the whipped cream into the cream cheese mixture.
  94. 94Pipe the cream cheese frosting in a spiral pattern on top of the cheesecake.
  95. 95Pipe the cream cheese frosting in a spiral pattern on top of the cheesecake.
  96. 96Pipe the cream cheese frosting in a spiral pattern on top of the cheesecake.
  97. 97Sprinkle with ground cinnamon for garnish.
  98. 98Sprinkle with ground cinnamon for garnish.
  99. 99Sprinkle with ground cinnamon for garnish.
  100. 100Slice and serve.
  101. 101Slice and serve.
  102. 102Slice and serve.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 6 tbsp unsalted butter
  • 6 tbsp unsalted butter
  • 6 tbsp unsalted butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 0.33 cup all-purpose flour
  • 0.33 cup all-purpose flour
  • 0.33 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cinnamon
  • 0.33 cup unsalted butter
  • 0.33 cup unsalted butter
  • 0.33 cup unsalted butter
  • 907 grams cream cheese softened
  • 907 grams cream cheese softened
  • 907 grams cream cheese softened
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 6 tbsp cream cheese
  • 6 tbsp cream cheese
  • 6 tbsp cream cheese
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream

Equipment

bowlspatulaspringform panmeasuring cupovenelectric mixerpiping bagsifterknife