Needless to say, it was the perfect topping for this honker of a cheesecake. Yes, you read that right. How about something like this Cinnamon Roll Cheesecake…. A recipe for Cinnamon Roll Cheesecake! 🔪 Instructions Note: This is an overview of the instructions. Preheat oven to 325º and grease an 8” or 9" springform pan with cooking spray. Remove cheesecake from the oven and place on a wire rack. We may earn commission from the links on this page. Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate. You may be able to find more information about this and similar content at piano.io, (8 oz.) In a large bowl, whip cheesecake filling together with cocoa powder using a mixer. I kid you not. This Cinnamon Bun Cheesecake has a cinnamon flavored crust, smooth cheesecake filling, bit of cinnamon filling throughout, and cinnamon icing on top. Smooth top. This Cinnamon Roll Cheesecake Is A SHOWSTOPPER, Cinnamon Roll Cheesecake Dip Is Your Brunch Fantasy Come True. CINNAMON GRAHAM CRACKER CRUST 1 2/3 c. graham cracker crumbs 1/2 c. butter 1/4 c. sugar 1/2 tsp. Dust with cinnamon if using. flour 1 egg, at room 1/2 cup Unhinge the springform pan sides and place cheesecake onto a plate or pedestal. Add powdered sugar and vanilla and beat again until smooth. This cheesecake is definitely not for the faint of heart. I honestly don’t know how anyone could pick between the two since they’re both heavenly in their own way. This decadent cheesecake has a cinnamon graham cracker crust and a creamy filling dotted with pieces of cinnamon brown sugar. white sugar 2 tbsp. Once cheesecake is properly chilled, run a knife around the sides of the cheesecake to loosen the pan. So easy, so This Cinnamon Roll Cheesecake is rich, creamy, and brimming with buttery pockets of brown sugar-cinnamon filling. That’s the only downside of making your own cheesecakes. Use a knife to slightly swirl the filling into the batter. If I’m making a pie, I’ll typically go up the sides, but if I’m making a cheesecake I prefer just one even layer on the bottom of the pan. Put it all together and you can’t resist. Tell me, if you had to choose between cheesecake or cinnamon rolls, which one would it be? You just add some So why not just combine these two classic sweets into one GLORIOUS dessert? Transfer crumb mix to medium bowl. The cheesecake base has been my go-to for years – it’s rich, dense and impossibly smooth and creamy as all good cheesecake should be, but set apart by a slight tang from the addition of crème fraîche. Bake at 325 degrees for 60-65 minutes, then cut the oven off but leave the cheesecake in the oven for 1 hour. Slice and serve. Sprinkle 1/2 the cinnamon filling all over, then top with another 1/3 of cheesecake mixture. Press graham cracker crumbs into a pie pan going up the edge. Add another third of the batter on top, followed by another third of the filling. However, once chilled and frosted, the wait is so totally worth it when you get that first euphoric bite of cheesecake heaven. . Perfect for pies and cheesecakes! Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon and salt. Beat in the eggs, two at a time, until combined. I used 16 frozen bake and serve cinnamon rolls from Sister Schubert’s you can also use Rhodes frozen cinnamon rolls. Make the Batter: Preheat the oven to 325ºF. If you are as much of a cheesecake lover as I am, you will truly appreciate this recipe! 5 from 2 votes Due to the fact that the cinnamon-brown sugar pockets add to the cinnamon swirl-like appearance, you’re not looking for a smooth top on this cheesecake. Crust: 4 sheets of graham crackers 1 tbsp. I’ve been baking cheesecakes for several years now, and I still have yet to master the perfect crackless cheesecake. Super simple, right? Set aside, while you make the filling. Make the Crust: In a large mixing bowl, use a fork to toss the graham cracker crumbs, sugar, and cinnamon together. One thing that’s great about this cheesecake is the fact that you don’t have to worry about the infamous cracks that always seem to mysteriously appear in most cheesecakes. Slice into pieces and serve, or refrigerate until ready to eat. This Cinnamon Roll Cheesecake is rich, creamy, and brimming with buttery pockets of brown sugar-cinnamon filling. The Perfect Keto Cinnamon Roll bars make an excellent swap out for a standard graham cracker crust. Honestly, not a lot of skill is required to be able to make this cheesecake. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon. Sprinkle with remaining cinnamon mixture, then top with the rest of the cheesecake mixture. Press mixture into the bottom and up the sides of a 9-inch springform pan. Cinnamon Rolls have that deliciously gooey cinnamon-brown sugar filling and that thick layer of icing. Of course, since this cheesecake wasn’t sweet enough, I topped the entire thing with a thick layer of vanilla icing. Easy cinnamon roll cheesecake bars with creamy cheesecake, cinnamon swirl filling, and a buttery graham cracker crust! In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on high until creamy, about 2-3 minutes. granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray. Cook time you can also use Rhodes frozen cinnamon rolls both sugars and continue for! Classic sweets into one GLORIOUS dessert cooked or left uncooked for your favorite pie both sugars and continue beating another! 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