This will become one of your favourite desserts if you like cinnamon rolls and cheesecake! Never choose between a homemade cinnamon roll and cinnamon cheesecake again.
Ingredient
– Graham Cracker Crumb– Butter– Brown Sugar – Cinnamon – Cream Cheese – Sugar – Corn Starch – Eggs – Heavy Cream – Vanilla
Direction
1
Form the Base
Crush graham crackers/digestive biscuits into fine crumbs with a food processor or bag and rolling pin.
1.5 cups Graham Cracker Crumbs
2
Mix butter, cinnamon, salt, and brown sugar into cookie crumbs after melting in the microwave. Stir or process in the food processor until well combined.
1 stick Butter, 2 tbsp Light Brown Sugar, ½ tsp Salt,
3
The mixture should hold its shape when pressed between your fingers. If it crumbles, add butter.
Press the crumb mixture into the base of a loose-bottomed cake pan with your hands or a glass to pack it in.
4
Cream cheese, sugar and corn starch should be smooth and lump-free for cheesecake.Ingredients: 31 oz Cream Cheese, ½ cup + 1 tbsp SugarMix eggs and yolk. Just mix the ingredients, not add air to the batter.Two Eggs, One Yolk
5
Make Cinnamon Filling
Butter melts in the microwave.
Mix all ingredients with a spoon until combined.
1 cup dark brown sugar, 2 tsp cinnamon
6
Put cheesecake togetherPreheat oven to 325°F/170°C.Pour a third of the cheesecake mixture over the graham cracker base. Smooth with a spatula. Sprinkle cinnamon filling on cheesecake. A spoon works, but I prefer a piping bag for control.
7
Spread and swirl cinnamon filling into cheesecake with spoon or toothpick.Top with another third of cheesecake batter and cinnamon filling.Finish with a smooth cheesecake layer.
8
Bake cheesecake in a large roasting dish. At once, fill the roasting dish with water halfway up the cheesecake. Stay away from water on cheesecake.About 40 minutes, bake the cheesecake until the outer 1-2 inches are set but the middle is wobbly.