Cinnamon Roll Cheesecake Recipe 🍰✨
Introduction:
Imagine the classic comfort of a cinnamon roll paired with the creamy decadence of cheesecake—pure dessert bliss! This Cinnamon Roll Cheesecake combines the best of both worlds, featuring a spiced graham cracker crust, creamy cheesecake filling, and a luscious cinnamon swirl topped with a puff pastry twist. Perfect for celebrations or cozy evenings at home, this dessert is sure to impress!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 sheet puff pastry
Instructions
- Prepare the Pan:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside. - Make the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and cinnamon until evenly combined.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool completely.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and mix until fully incorporated.
- Blend in sour cream, eggs, vanilla, and cinnamon. Mix on low speed to avoid overbeating.
- Pour the batter over the cooled crust, spreading it evenly.
- Prepare the Cinnamon Swirl:
- Combine melted butter, brown sugar, and cinnamon in a small bowl.
- Pipe or spread the cinnamon mixture onto the puff pastry sheet. Roll it into a tight spiral.
- Gently place the rolled puff pastry on top of the cheesecake batter.
- Bake the Cheesecake:
- Bake for 55-65 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Finish and Serve:
- Sprinkle icing sugar on top before serving for an elegant touch.
- Slice and serve chilled. Enjoy the perfect blend of creamy, spiced, and buttery goodness!
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake without the puff pastry swirl?
Yes! Simply drizzle the cinnamon mixture directly over the cheesecake batter and swirl it with a knife before baking.
2. What’s the best way to avoid cracks in the cheesecake?
Make sure to avoid overbeating the batter, and bake the cheesecake in a water bath to keep the texture smooth and crack-free.
3. Can I use a different crust?
Absolutely! Swap the graham cracker crust for a cookie crust, like crushed Oreos or digestive biscuits, for a fun variation.
Common Mistakes and Solutions
1. Cheesecake is overbaked:
Check the cheesecake at the 55-minute mark. It’s done when the center is slightly jiggly but set.
2. Swirl sinks into the cheesecake:
Make sure the puff pastry spiral is chilled and rolled tightly before placing it on the batter.
3. Crust is too crumbly:
Ensure the butter is evenly mixed with the crumbs and press firmly into the pan.
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