Cinnamon Roll Cheesecake (Print Version)
# Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
6 tablespoons butter, melted (for crust).
03 -
1 cup brown sugar, lightly packed.
04 -
1 tablespoon ground cinnamon.
05 -
6 tablespoons all-purpose flour (for crumble).
06 -
6 tablespoons butter, melted (for crumble).
07 -
4 packages cream cheese, softened.
08 -
3/4 cup granulated sugar.
09 -
3 tablespoons flour.
10 -
2 teaspoons vanilla extract.
11 -
3/4 cup heavy whipping cream.
12 -
3 eggs.
13 -
2 tablespoons butter, softened (for topping).
14 -
2 ounces cream cheese, softened (for topping).
15 -
1/2 teaspoon vanilla extract (for topping).
16 -
1 1/2 cups powdered sugar.
# Instructions:
01 -
Mix graham crumbs with butter. Press into springform pan. Bake at 350°F for 10 minutes.
02 -
Mix brown sugar, cinnamon, flour, and melted butter until sandy texture forms.
03 -
Beat cream cheese 5-6 minutes until fluffy. Add sugar, flour, vanilla, cream, and eggs. Mix gently.
04 -
Layer filling and crumble in crust. Bake at 350°F for 15 minutes, then 200°F for 50-55 minutes.
05 -
Cool in cracked oven 15-20 minutes, then on rack. Refrigerate 6 hours or overnight.
06 -
Beat butter, cream cheese, vanilla, and powdered sugar until smooth. Pipe over cheesecake.
# Notes:
01 -
Use room temperature cream cheese.
02 -
Mix eggs minimally to prevent cracks.
03 -
Cool gradually to prevent cracking.