Step-by-step instructions
Let’s walk through the process of creating this masterpiece:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
In a medium bowl, mix graham cracker crumbs, brown sugar, ground cinnamon, and melted butter until it resembles wet sand. Press the mixture into the bottom of the prepared pan to form a crust.
In another bowl, combine brown sugar, flour, cinnamon, and melted butter to make the cinnamon swirl mixture.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Then, blend in brown sugar, granulated sugar, sour cream, eggs, vanilla extract, and salt until fully combined.
Layer your cheesecake: Pour half of the cream cheese mixture over the crust, followed by spoonfuls of the cinnamon mixture. Pour the remaining cream cheese mixture on top and use a knife to gently swirl.
Bake the cheesecake for 55-60 minutes, or until the center is set but still slightly jiggles.
Remove the cheesecake and let it cool at room temperature. Then refrigerate it for at least 4 hours, or overnight for the best results.
For the topping, whip together the cream cheese and powdered sugar until combined. Gradually add heavy whipping cream and whip until you have stiff peaks.
Finally, spread the whipped cream over the cheesecake and dust with ground cinnamon before serving.
Best ways to enjoy it
To elevate your Cinnamon Roll Cheesecake experience, consider presenting it on a beautiful cake stand. You can garnish with additional cinnamon sticks or drizzle caramel sauce for extra sweetness. This dessert works incredibly well with a hot cup of coffee or tea, making it perfect for brunch or a cozy evening with friends. Additionally, serve it alongside fresh berries for a refreshing contrast!
Storage and reheating tips
To keep your Cinnamon Roll Cheesecake fresh, store it in an airtight container in the refrigerator. It can last up to a week, but good luck keeping it around that long! If you would like to freeze leftovers, make sure to wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It should keep for about 2 months. When ready to enjoy, let it thaw overnight in the refrigerator.
Helpful cooking tips
Here are some insider tips to ensure your cheesecake turns out perfect every time:
- Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter.
- Avoid cracking: To minimize the risk of cracks, bake in a water bath. Place the cheesecake pan in a larger pan filled with warm water while baking.
- Don’t rush cooling: Allow the cake to cool gradually in the oven with the door ajar to prevent cracks.
Creative twists
Feel free to get adventurous with this recipe! You can switch it up by adding chocolate chips to the cinnamon mixture, using pumpkin spice for an autumn twist, or incorporating a fruit puree for a fresh flavor. Dairy-free or gluten-free options can easily be achieved with simple substitutions.
FAQs
How long does it take to prepare?
From start to finish, including baking and cooling time, expect to spend about 7-8 hours, depending on how long you chill it in the fridge.
Can I use low-fat cream cheese?
Yes, using low-fat cream cheese is an option, but it might affect the creaminess of the cheesecake slightly.
What’s the best way to freeze it?
Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Make sure to slice it first for easy serving later on!
Enjoy your journey creating this Cinnamon Roll Cheesecake; it is sure to become a favorite indulgence!
