Cinnamon Roll Cheesecake – Page 2

Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, stir together the graham cracker crumbs, ½ cup melted butter, and 1 teaspoon cinnamon until the mixture resembles wet sand.
Press the crumbs firmly and evenly into the bottom and about halfway up the sides of the prepared pan.
Bake for 8-10 minutes. Remove from the oven and set aside to cool completely. Reduce oven temperature to 300°F (150°C).

2. Make the Cinnamon Swirl Roll:

In a small bowl, mix the ¼ cup melted butter, brown sugar, and 1 tablespoon cinnamon into a thick paste.
Unfold the puff pastry sheet onto a lightly floured surface. Spread the cinnamon-sugar mixture evenly over the entire sheet.
Tightly roll the pastry into a log, starting from the longer side. Using a sharp knife, slice the log in half lengthwise to expose the swirl layers. Set aside.

3. Make the Cheesecake Filling:

In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and creamy (about 2-3 minutes). Scrape down the bowl.
Gradually add the granulated sugar and beat until fully incorporated. Scrape down the bowl again.
Add the sour cream, vanilla extract, and 1 teaspoon cinnamon. Beat on low speed until just combined.
Add the eggs one at a time, beating on low speed after each addition until just blended. Do not overmix; this is key to preventing cracks.

4. Assemble and Bake:

Pour the finished cheesecake filling over the cooled crust.
Gently place the two halves of the cinnamon swirl pastry on top of the filling, cut-side up, pressing down slightly.
Optional Water Bath Tip: For a creamier texture and to prevent cracks, wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Bake at 300°F (150°C) for 55-65 minutes. The edges will be set, but the center will still have a slight jiggle.
Turn off the oven. Crack the oven door open and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking and cracking.

5. Chill and Serve:

Remove the cheesecake from the oven and water bath (if used) and let it cool completely to room temperature on a wire rack.
Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Just before serving, dust the top generously with powdered sugar. Run a thin knife under hot water, dry it, and use it to slice clean pieces. Serve chilled.

Refrigerate: Store covered tightly with plastic wrap or in an airtight container for up to 5 days.
Freeze: To freeze the whole cheesecake or individual slices, wrap tightly in plastic wrap, then a layer of aluminum foil. Place in an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the graham cracker crust mixture.
Caramel Drizzle: Drizzle caramel sauce over each slice before serving for a sweet, gooey finish.
Chocolate Swirl: Replace the brown sugar in the swirl with ⅓ cup of melted chocolate or mini chocolate chips.
Pumpkin Spice: Incorporate ½ cup of pumpkin puree and 1 tsp of pumpkin pie spice into the cheesecake filling.
Cheesecake Bites: Make mini cheesecakes in a muffin tin lined with liners, adjusting the bake time to 18-22 minutes. Top each with a small piece of the cinnamon swirl pastry before baking.
Fruit Topping: Serve with a side of fresh strawberries or a warm apple compote.