Step-by-step instructions
Let’s dive into the delicious process of creating this dessert!
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Press this into the bottom of a cheesecake pan to form the crust and bake for 10 minutes. Set aside to cool.
- In another bowl, whisk together the brown sugar, flour, and cinnamon. Mix in the melted butter until crumbly, and set it aside.
- For the cheesecake, beat the cream cheese in a large bowl until smooth. Gradually add in the brown sugar, granulated sugar, and sour cream, mixing well after each addition. Add the eggs one at a time, mixing until smooth. Stir in the vanilla extract and salt.
- In your prepared crust, alternate layers of the cheesecake batter and the cinnamon swirl mixture, finishing with the cheesecake batter on top.
- To create a water bath, place the cheesecake pan in a larger pan filled with water. Bake for 60-75 minutes, until the edges are set, but the center jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator for at least 6 hours to chill.
- For the topping, beat the remaining cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form and fold it gently into the cream cheese mixture. Spread this frosting over the chilled cheesecake and dust with cinnamon powder.
Best ways to enjoy it
Serve this delightful cheesecake on its own or with a dollop of whipped cream. Pair it with a warm beverage like coffee or tea to enhance the flavors. For an added touch, sprinkle extra cinnamon on top or add chopped pecans for a nutty crunch. You can also slice it and plate it with fresh fruit for a colorful presentation!
How to store & freeze
If you’re fortunate enough to have leftovers, store your Cinnamon Roll Cheesecake Delight in the fridge. Cover it with plastic wrap or foil to keep it fresh, and it will last for up to 5 days. For longer storage, you can freeze individual slices. Wrap each slice tightly in plastic wrap, then place it in an airtight container. Defrost in the fridge overnight when you’re ready to enjoy again!
Helpful cooking tips
To ensure your Cinnamon Roll Cheesecake Delight turns out perfectly every time, consider these tips:
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs to achieve the smoothest batter.
- Don’t Overmix: When adding your eggs, mix until just combined to prevent air bubbles that may cause cracks.
- Water Bath: The water bath method helps to regulate the cheesecake’s temperature while baking, ensuring a creamy texture.
Creative twists
Feel free to explore variations with this recipe:
- Add a pinch of nutmeg for a different spice profile.
- Incorporate chocolate chips into the cheesecake layer for a rich chocolate flavor.
- Swap out the graham cracker crust for an Oreo crust for a chocolatey twist on this classic dessert.
FAQs
What is the total prep and bake time for this cheesecake?
The total time is about 7 to 8 hours, including chilling. The prep time is around 30 minutes, with baking taking approximately 1.5 hours, followed by chilling.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may result in a less creamy texture. Full-fat cream cheese creates the best consistency for cheesecakes.
What’s the best way to thaw frozen cheesecake?
The best way to thaw frozen cheesecake is to transfer it from the freezer to the fridge and let it sit overnight. This will preserve its texture and flavor, ensuring a delightful treat when you’re ready to indulge!
