Cinnamon Roll Cheesecake w/ Caramel & Cream Cheese Frosting

By Tatyana's Everyday Food · 270 min

Ingredients

Instructions

1. Preheat the oven to 300°F. Wrap the outside of a 9-inch springform pan with two sheets of extra-wide foil.
2. Process the graham crackers into fine crumbs, mix with the cinnamon and melted butter, then press firmly into the bottom and up the sides of the pan.
3. Beat the softened cream cheese, sugar and vanilla for 7 to 9 minutes, scraping the bowl often, until smooth.
4. Add the cornstarch, cinnamon, sea salt and sour cream and mix for 1 minute. Add the eggs one at a time, then scrape the bowl and beat until smooth.
5. Mix the brown sugar, cinnamon and nutmeg in a small bowl until uniform.
6. Pour about one third of the batter over the crust, sprinkle half of the cinnamon sugar over it, then pour another third of batter. Repeat, finishing with batter, and level the top.
7. Set the cake in a large pan, place it on the middle rack and add about 1/2 inch of hot water to the pan. Bake at 300°F for 2 hours.
8. Turn off the oven, prop the door open a few inches and leave the cheesecake inside for 1 hour.
9. Remove it from the water bath, take off the foil, cool at room temperature for a few hours, then refrigerate overnight.
10. Beat the softened butter until light, add the softened cream cheese, vanilla and salt and beat until smooth, then add the powdered sugar and beat 4 to 6 minutes until very fluffy.
11. Once the cheesecake is cool, release the springform pan, loosen the crust and move the cake to a stand.
12. Pipe the frosting from the middle outward in a circle to the edge, add dollops around the rim if wanted, dust 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