Cinnamon Roll Cheesecake Recipe!

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C) and wrap the outside of a 9-inch springform pan with two sheets of extra-wide foil.
2. Crush the graham crackers finely, mix with the cinnamon and melted butter, and press firmly into the base and up the sides of the pan.
3. Beat the softened cream cheese, sugar, and vanilla for 7-9 minutes, scraping down the bowl often, until smooth.
4. Add the cornstarch, cinnamon, salt, and sour cream and mix for 1 minute.
5. Add the eggs one at a time with the mixer running, scrape down the bowl, then beat until smooth and creamy.
6. Mix the brown sugar, cinnamon, and nutmeg for the filling until even.
7. Pour about a third of the batter into the crust, sprinkle with half the filling, pour in another third of the batter, repeat, and finish with batter on top; level the surface.
8. Place the pan in a large baking sheet, set on the middle rack, and pour about ½ inch of hot water into the sheet.
9. Bake at 300°F for 2 hours, then turn off the oven and prop the door open a few inches with a wooden spoon.
10. Leave it in the oven with the door open for 1 hour, then remove it from the water bath and foil and cool at room temperature for a few hours, then refrigerate overnight.
11. Beat the softened butter until light, then add the cream cheese, vanilla, and salt and beat until smooth.
12. Add the powdered sugar and beat for 4-6 minutes until fluffy.
13. Pipe the frosting in a circle from the centre to the edges, adding dollops around the rim if desired.
14. Dust lightly with cinnamon and drizzle with caramel sauce.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

EggBrown sugarCream cheeseSour creamGraham cracker