Cinnamon Roll Cheesecake
Servings 1 (9 inch) cheesecake or 4 mini (4 inch)
- 1 1/2 cups finely crushed cinnamon graham crackers
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter melted
- 3 8 ounce packages cream cheese
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 2 cups light brown sugar
- 1/4 cup ground cinnamon
- 10 tablespoons unsalted butter melted
Cream Cheese Icing:
- 12 tablespoons unsalted butter softened
- 1/4 cup cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 6-10 tablespoons milk
To make the crust:
Preheat oven to 425˚F.
In a small bowl, combine the crushed cinnamon graham crackers, sugar, cinnamon, and butter.
Evenly press the mixture into the bottom and half an inch up the sides of a 9 inch springform or divide among 3-4 (4 inch) mini springform pans.
Bake the pans in a preheated oven until the crust is set, about 10 minutes.
Tightly cover the outside bottom and sides of the springform pan with 3 layers of aluminum foil. This will prevent water from leaking in during the water bath.
To make the cheesecake:
Reduce the oven temperature to 300˚F.
In a large bowl, beat together the cream cheese, sugar, and flour on low speed until smooth. Mix in the eggs, one at a time, until incorporated. Beat in the sour cream, vanilla, and cinnamon until creamy and smooth.
To make the cinnamon mixture:
In a medium bowl, combine the flour, brown sugar, and cinnamon. Mix in the melted butter to create a crumbly paste-like dough.
Take 1/4 of the cinnamon mixture and break it apart evenly across the bottom of the baked crust.
Cover with 1/3rd of the cheesecake batter. Top with another 1/4 of the broken apart cinnamon. Repeat the layering, ending with a final topping of the cinnamon mixture.
Place the aluminum-lined springform pan inside a larger, deep baking dish. Carefully add to water to the inside of the larger baking dish, making sure not to splash any into the layered cheesecake.
Bake in preheated oven until the edges are set, but the center still has a little wiggle, 1 hour 20 minutes for a 9 inch cheesecake, but closer to 35-45 minutes for smaller pans.
Turn the oven off, but leave the door closed for 30 minutes. Crack open the oven door (I use an oven mitt or towel) and allow the cheesecake to cool for another 5 minutes.
Remove the cheesecake from the water bath and allow to cool to room temperature before covering and refrigerating until well-chilled, about 4 hours.
To make the icing:
In a medium bowl, beat together the butter and cream cheese until light and smooth. Beat in the vanilla extract and powdered sugar.
Slowly mix in the milk until the desired consistency is reached. Drizzle or pipe onto chilled cheesecake before serving.