Cinnamon Roll Cheesecake, suitable for every moment!

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This Cinnamon Roll Cheesecake will be the star of brunch! It's the perfect combo of creamy and crunchy. A must try for any dessert lover!

Provide Crust :.
You need to prepare graham cracker crumbs.
Use unsalted butter, melted.
Prepare ground cinnamon.
Provide Cheesecake Filling :.
Prepare cream cheese, room temperature.
Prepare sugar.
Provide sugar.
You need to prepare flour.
You need ground cinnamon.
You need to prepare sour cream.
Use vanilla extract.
Provide eggs.
You need Cinnamon Sugar Filling :.
Use ground cinnamon.
You need sugar.
Provide Frosting :.
Prepare unsalted butter.
You need to prepare powdered sugar.
Use vanilla extract.
Prepare milk.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add at least a pinch or 2 after you start cooking and again at the very end. Your palate are the final guide here, so taste often.

Preheat oven to 325°F. Add cupcake liners to a cupcake pan..
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..
Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling..
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..
Add the sour cream and vanilla extract. Beat on low speed until well combined..
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside..
In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling.
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..
Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes..
Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling..
When cheesecakes are cooled, remove them from the pan..
To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth..
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..

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. This Cinnamon Roll Cheesecake Recipe Combines Two Of The Best Desserts. This super delicious Keto Cinnamon Roll Cheesecake combines two of our favorite flavors into one tasty dessert. A Real cheesecake that is actually baked! Cinnamon Roll Cheesecake recipe: From the Girl Who Ate Everything.

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