22 April, 2016
The Cinnamon Roll Cheesecake
Remember on my other post that cinnamon rolls for breakfast is like the ultimate breakfast treat, well you know what my kind of ultimate dessert treat that’s like high ranking in the dessert category for me? well its got to do with cheesecake, because 1. its my ultimate and favorite kind of dessert & 2. the spices Cinnamon and nutmeg come to mind of homey and deliciousness = The Grand and probably one of the best cheesecakes I have made and my favorite, The Cinnamon Roll Cheesecake, it is exactly like taking a bite of a cinnamon roll bun, well except for the face that its cheesecake but it has all the flavors of a Cinnamon Roll, to the delicious Biscoff crust, that’s toasty with a hint of cinnamon, to the cinnamon filling and cheesecakes that is decadently cheesy and delicious to the cinnamon nutmeg sour cream filling that is slightly sweetened with powdered sugar and vanilla extract. The layers of Cinnamon goodness is drool worthy and will, I am sure of it for the cinnamon lovers out there like myself will just fall in love and die happy with this piece of masterwork.
- Note: I use about more than half of the cinnamon filling(had 2/3 cup left over) feel free to use more or less or all of the cinnamon filling in your cheesecake.
- Biscoff Crust
- 9 oz of Biscoff cookie crumbs
- 5 Tablespoons unsalted butter melted
- Cheesecake Filling
- 3 8 oz Cream cheese, room temperature
- 1 Cup sugar
- 4 Eggs
- 1 Cup sour cream
- 2 Teaspoon vanilla extract
- 4 Tablespoons all purpose flour
- Cinnamon Filling
- 2 Cups brown sugar,lightly packed
- 5 Tablespoons cinnamon
- 1 1/2 Teaspoon nutmeg
- 3/4 Cup all purpose flour
- 2 Sticks unsalted butter melted (12 Tablespoons)
- Cinnamon Sour/sweet Cream Topping
- 8 oz Sour Cream
- 5 tablespoons powdered sugar
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon nutmeg
- Preheat oven to 325 degrees. Combine biscoff and butter in a medium bowl and mix well, press onto the bottom and sides of a 9 inch springform pan and bake for 10 minutes, set aside. Once cool wrap the outside with tightly with foil, about twice and set aside.
- Cheesecake Batter:Reduce heat to 300 degrees, place a roasting pan in the middle rack of the oven, prepare a water bath by heating your kettle with some boiling hot water, set aside. In a stand mixer cream the cream cheese and sugar until just combine on low speed (scrape the sides and bottoms of the pan so all cream cheese would be mix in) add flour and eggs one at time, scraping the sides with each addition, add sour cream and vanilla extract and beat till well combined.
- Cinnamon Filling & Preparation: In another bowl mix in flour, brown sugar, cinnamon, nutmeg and melted butter, break apart the cinnamon mixture and sprinkle pieces over the prepared crust, about 1/4 of the cinnamon mixture, add 1/3 of the cheesecake mixture on top and repeat a few more times ending with the cinnamon mixture, about 7-8 times(once again I did not use all of the cinnamon filling mixture about more than half at this point)
- tap the cheesecake a few times on the counter to release air bubbles lightly, take the hot roasting pan out of the prepared oven and place cheesecake in the middle. Pour boiling water with out splashing into the roasting pan about 1-2 inches to the cheesecake mixture and bake for 1 hour and 20 minutes. Turn the oven off, and let the cheesecake sit in the oven for 30 minutes, crack the oven door open and leave cheesecake in for 5 minutes. transfer cheesecake in a cooling rack and let it cool for 1 hour at room temperature, then chill in the refrigerator.
- Cinnamon Sour/sweet Cream topping
- In a medium bowl combine sour cream, powdered sugar, cinnamon and nutmeg, and vanilla and mix till combined, spread evenly on top of the cooled cheesecake and serve and enjoy