Cinnamon Roll Cheesecake (Print Version)
# Ingredients:
01 -
1 cup packed light brown sugar.
02 -
2 cups of crushed graham crackers.
03 -
6 tbsp melted butter for base.
04 -
1 tbsp cinnamon powder.
05 -
6 tbsp regular flour for topping.
06 -
6 tbsp melted butter for topping.
07 -
Four blocks softened cream cheese.
08 -
3/4 cup white sugar.
09 -
Three tbsp all-purpose flour.
10 -
2 tsp real vanilla extract.
11 -
3/4 cup of heavy cream.
12 -
Three eggs.
13 -
2 tbsp softened butter for the topping decoration.
14 -
2 oz softened cream cheese for the decoration.
15 -
1/2 tsp vanilla for topping cream.
16 -
1 1/2 cups icing sugar.
# Instructions:
01 -
Combine butter and cracker crumbs. Press into pan, bake at 350°F for 10 minutes.
02 -
Stir cinnamon, melted butter, flour, and brown sugar until it feels sandy.
03 -
Beat softened cream cheese fluffy for 5-6 minutes. Gently mix in sugar, vanilla, flour, cream, and eggs.
04 -
Layer filling plus crumble over crust. Bake it 15 minutes at 350°F, then 200°F for 50-55 minutes.
05 -
Let cheesecake cool in an oven with the door cracked for 15-20 mins, then on a counter rack. Refrigerate at least 6 hours or ideally overnight.
06 -
Blend powdered sugar, cream cheese, butter, and vanilla until creamy. Decorate cheesecake using a piping bag.
# Notes:
01 -
Make sure cream cheese isn’t cold before using.
02 -
Don’t overmix eggs to avoid cracking.
03 -
Let it cool slowly for no cracks.