CINNAMON ROLL CHEESECAKE

In Dessert 233 views

Cinnamon spiced cheesecake studded with chunks of cinnamon filling and topped with a cream cheese frosting drizzle.

In case there’s one flavor out there that I can just never get enough of, it’s cinnamon. I’ve said it from the start of my blog that cinnamon is one of my #1 flavors to heat with, and you can discover each formula I have utilizing ground cinnamon here.

Other than the undeniable like cinnamon chip scones, cinnamon streusel espresso cake, sourdough cinnamon rolls, cinnamon nectar margarine, apple cinnamon oat streusel biscuits, and cinnamon babka, I have even figured out how to get cinnamon into my peanut butter treats.

And keeping in mind that I’ve generally cherished September since it’s my birthday month and I am typically DONE with sweltering climate come early August, what has made it surprisingly better lately is seeing every one of the totally delightful plans my individual writing for a blog companions make around fall flavors.

Genuinely, I am a sucker for basically anything I see that specifies cinnamon, so when I needed to make a fall-roused formula during the current month, I realized that cinnamon + cheesecake (my most up to date most loved treat to prepare) just needed to occur.

HOW TO MAKE CINNAMON ROLL CHEESECAKE

  • Once your cheesecake filling is ready, you’ll grab it along with the cinnamon filling you already prepared.
  • You’re going to make three layers of cheesecake + cinnamon filling.
  • Start by layering in about ⅓ of the cheesecake batter. Break your cinnamon filling into three equal chunks, then crumble one chunk into smaller pieces and scatter them around on top of the filling.
  • spatula spreading cinnamon roll cheesecake batter onto a nilla wafer crust
  • hand dropping chunks of cinnamon roll filling into cinnamon roll cheesecake batter
  • On top of that layer, you’ll pour another ⅓ of the cheesecake batter and another ⅓ of the cinnamon filling chunks.
  • Your third and final layer will mean that the top of your gooey cinnamon roll cheesecake will have what I affectionately called “cinnamon craters,” as the cinnamon filling will melt slightly but still keep its chunky shape, and indent slightly into the top of the cheesecake.
READ MORE  APPLE CRUMBLE CUPCAKES

Cinnamon spiced cheesecake studded with chunks of cinnamon filling and topped with a cream cheese frosting drizzle.

  • Prep Time 1 hr 25 mins
  • Cook Time 1 hr 35 mins
  • Cooling Time 3 hrs
  • Total Time 6 hrs

Ingredients

CRUST

  • 1 and ¼ cups (120g) Nilla Wafer or graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (57g) unsalted butter melted

CINNAMON FILLING

  • 6 Tablespoons (85g) unsalted butter melted
  • 1 cup (200g) firmly packed light brown sugar
  • ¼ cup + 2 Tablespoons (45g) all-purpose flour
  • 2 Tablespoons ground cinnamon

CHEESECAKE

  • 23 ounces (647g) full fat block cream cheese1 completely softened to room temperature
  • 1 cup (200g) firmly packed light brown sugar
  • 3 Tablespoons (45mL) heavy whipping cream
  • 5 ounces (150g) Greek yogurt or sour cream about ⅓ cup
  • 2 Tablespoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature

CREAM CHEESE FROSTING

  • 1 Tablespoon (14g) unsalted butter softened to room temperature
  • 1 ounce (28g) full fat block cream cheese softened to room temperature
  • ¼ teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar
  • 1 and ½ to 2 Tablespoons (22-30mL) heavy whipping cream

Instructions

CRUST

  1. Preheat the oven to 325ºF (162ºC). Spray a 9″ springform pan with nonstick spray. Set aside.
  2. Pour the Nilla Wafer or graham cracker crumbs into a large bowl. Add the sugar, cinnamon, and melted butter, then stir to combine.
  3. Press the crumb mixture into the bottom of the prepared springform pan, then bake the crust for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool while you prepare the fillings.
READ MORE  DEEP-FRIED CHEESECAKE

CINNAMON FILLING

  1. Melt the butter in (or add the melted butter to) a medium size bowl. Add the brown sugar and stir with a spatula until smooth.
  2. Add the flour and ground cinnamon and stir again until thoroughly combined. Set aside.

CHEESECAKE FILLING

  1. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the brown sugar then beat again until combined, about another 2 minutes.
  2. Reduce the mixer speed to low2, then add the heavy cream, yogurt or sour cream, vanilla extract, and ground cinnamon and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined. Your batter should be smooth and creamy without lumps, aside from some small peach pieces.
  3. Pour ⅓ of the cheesecake batter into the prepared pan. Then, break off about ⅓ of the cinnamon filling, break into smaller pieces, then drop randomly all over the cheesecake batter. Repeat with remaining cheesecake batter and cinnamon filling for two more layers, ending with cinnamon filling chunks on the top. You do not need to press them down or swirl them into the batter.
  4. Create a water bath3 by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.
  5. Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
  6. Bake the cheesecake for 80-90 minutes. The middle of the cheesecake (a center approximately 2″ wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off4 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
READ MORE  PUMPKIN CHOCOLATE CHIP MUFFINS WITH COFFEE GLAZE

CREAM CHEESE FROSTING

  1. In a small bowl, combine the butter and cream cheese and beat on medium speed with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat again on medium speed until smooth. Add the heavy whipping cream, starting with 1 and ½ Tablespoons, and beat until desired consistency. Set aside.
  2. Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
  3. Drizzle the cream cheese frosting on top of the cheesecake before slicing and serving. You may also drizzle individual pieces as it is served. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.

Notes

  • Cream cheese: this amount is correct. You will reserve 1 ounce for the cream cheese frosting.
  • Mixer speed: it’s important not to go above low (or low-medium) speed after you’ve beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
  • Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
  • Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
HOMEMADE PUMPKIN PIE RECIPE
HOMEMADE PUMPKIN PIE RECIPE
This homemade pumpkin pie recipe is a
PANDORO CHRISTMAS TREE CAKE (ITALIAN CHRISTMAS CAKE)
PANDORO CHRISTMAS TREE CAKE (ITALIAN CHRISTMAS CAKE)
A beautiful Pandoro Christmas Tree Cake made
CHOCOLATE BREAD PUDDING
CHOCOLATE BREAD PUDDING
This Chocolate Bread Pudding is a more
BLONDIE PUDDING TRIFLES
BLONDIE PUDDING TRIFLES
Layers of your favorite blondies, chocolate pudding,

Leave a reply "CINNAMON ROLL CHEESECAKE"

Must read×

Top