Waiting 6 years between blog posts is totally normal, right?
Last week, I saw a picture of a cheesecake that sparked something in my mind. Cinnamon Roll Cheesecake, but I wanted my cinnamon rolls on top.
Today, the recipe moved from my head to paper and my cheesecake came to life.
It was as perfect as I had hoped. Maybe even more so.
Admittedly, I didn't let it chill overnight, which is pretty important. You can't blame me for not waiting!
Cinnamon Roll
Cheesecake
All ingredients at room temp.
Crust:
1-1/2
cups Graham Crumbs
1/4
cup Sugar
1
tsp Cinnamon
6
tbls Butter
Pinch Salt
Bake
@ 350 // 10 Mins
Filling:
4 - 8oz Philadelphia Cream Cheese (Not Fat Free)
1/2
cup Sugar
1/2
cup Brown Sugar, packed
2
tbls Flour (Wondra, if you have it)
1
cup Sour Cream
1
tsp good quality Vanilla
1/2 tsp Salt
Cream together, scraping bottom of bowl.
When well combined: One at a time, add 3
eggs and 2 yolks until just incorporated. Don't overmix.
1
tube refrigerator cinnamon rolls, cut into quarters. Icing reserved.
Roll in cinnamon/sugar (1 tbls + 1 tbls)
Lay on top of cheesecake
Sprinkle
w/ any remaining cinnamon/sugar
Bake at 350 for 25 minutes, then reduce temp to 325 for 40 minutes. Don't open the door.
Cool in oven w/ door open for at least an hour.
Chill in fridge 8 hours.
Gently warm or microwave the icing from the cinnamon rolls and drizzle over the top.
