Step-by-Step Guide to Make Speedy Cinnamon Roll Cheesecake

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, cinnamon roll cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cinnamon Roll Cheesecake is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Cinnamon Roll Cheesecake is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook cinnamon roll cheesecake using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Cinnamon Roll Cheesecake:

1. Take Crust :
2. Take 135 gr (1 cup) graham cracker crumbs
3. Make ready 56 gr (4 tbs) unsalted butter, melted
4. Make ready 1/2 tsp ground cinnamon
5. Take Cheesecake Filling :
6. Get 340 gr cream cheese, room temperature
7. Prepare 105 gr (1/4 cup) sugar
8. Make ready 1 tbs sugar
9. Get 3 tbsp flour
10. Prepare 1/2 tsp ground cinnamon
11. Take 115 gr (1/2 cup) sour cream
12. Take 1 tsp vanilla extract
13. Prepare 2 eggs
14. Prepare Cinnamon Sugar Filling :
15. Prepare 1.5 tbsp ground cinnamon
16. Get 50 gr (1/4 cup) sugar
17. Get Frosting :
18. Make ready 1.5 tbs unsalted butter
19. Prepare 35 gr (5 tbs) powdered sugar
20. Make ready 1/8 tsp vanilla extract
21. Make ready 1/4 tbs milk

Instructions to make Cinnamon Roll Cheesecake:

1. Preheat oven to 325°F. Add cupcake liners to a cupcake pan.
2. Combine the crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
4. Reduce oven to 300°F (148°C). - 2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl.
5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.
7. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling
8. Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.
9. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.
10. Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
11. When cheesecakes are cooled, remove them from the pan.
12. To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth.
13. Add the frosting to a ziplock bag with the corner cut off and pipe a swirl of frosting onto each cheesecake. Refrigerate cheesecakes until ready to serve.

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