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Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake

Before you jump to Cinnamon Roll Cheesecake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a whole lot of things that factor into getting healthy. Intensive gym visits and directly defined diets are not always the solution. Little things, when done every day, can do a lot to help you get healthy and lose pounds. Being intelligent about the selections you make each day is a start. A suitable amount of physical activity each day is also important. Don’t ignore that health isn’t only about how much you weigh. You really want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to cinnamon roll cheesecake recipe. You can cook cinnamon roll cheesecake using 21 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to cook Cinnamon Roll Cheesecake:
  1. Get Crust :
  2. Provide graham cracker crumbs
  3. Provide unsalted butter, melted
  4. Get ground cinnamon
  5. Provide Cheesecake Filling :
  6. You need cream cheese, room temperature
  7. Get sugar
  8. Prepare sugar
  9. Use flour
  10. Provide ground cinnamon
  11. Use sour cream
  12. Get vanilla extract
  13. Get eggs
  14. Take Cinnamon Sugar Filling :
  15. You need ground cinnamon
  16. Get sugar
  17. You need Frosting :
  18. Take unsalted butter
  19. Use powdered sugar
  20. Get vanilla extract
  21. Provide milk
Instructions to make Cinnamon Roll Cheesecake:
  1. Preheat oven to 325°F. Add cupcake liners to a cupcake pan.
  2. Combine the crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
  3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
  4. Reduce oven to 300°F (148°C). - 2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl.
  5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
  6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.
  7. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling
  8. Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.
  9. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.
  10. Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
  11. When cheesecakes are cooled, remove them from the pan.
  12. To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth.
  13. Add the frosting to a ziplock bag with the corner cut off and pipe a swirl of frosting onto each cheesecake. Refrigerate cheesecakes until ready to serve.

Start off with a cinnamon roll base, pour on some cheesecake batter, and drop cinnamon filling by the tablespoons on top. Top with the rest of the cinnamon roll base and gently swirl. Cinnamon Roll Cheesecake has a crust made out of refrigerated cinnamon rolls, a super creamy cheesecake filling flavored with a brown sugar/cinnamon mixture, and on top is a layer of cream cheese glaze, and a brown sugar and cinnamon drizzle. Lay all of the cinnamon rolls into the prepared pan in a single layer; press flat, until they completely cover the bottom of the pan. Pour in the cheesecake batter and evenly spread it around, then drop spoonfuls of the cinnamon-butter mixture onto the batter.

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