Directions: |
Directions:Preheat oven to 325ºF and grease a 9 inch spring-form pan
Mix the ingredients for the crust then press mixture into the bottom of the pan plus part way up the sides (you will need to put tinfoil on the outside of the spring-form as it will be cooking in a water bath, if you don’t do this you will have a wet cheesecake)
Mix the Cinnamon filling ingredients and pinch off bits to drop in the bottom of the pan with crust
For main cheesecake ingredients use mixer to blend the room temperature cream cheese and sugar on medium speed for approx 2 minutes until smooth, then add vanilla extract and sour cream, blend, then add eggs one at a time until fully blended (remember to scrape sides down). Lower speed to low and add starch then add heavy cream.
Spread 1/3 of the mixture into the pan, then crumble more of the cinnamon filling on top, repeat with another 1/3 and cinnamon filling (using the rest) then add the last 1/3 of the cheesecake on top.
Place a roasting pan into the oven and then set the spring-form pan in the roasting pan, carefully add water to the roasting pan until it is ½ way up the side of the spring-form pan.
Bake 70 to 75 minutes, turn off oven and open door halfway. Let cheesecake rest in the oven for 10 minutes. Then take the pan out of the oven and remove the tinfoil, let it rest on the counter for another 20 minutes. Run a knife around the inner circle to separate the cake from the spring-form pan.
Then warm up the heavy cream but not too hot, (you don’t want it to boil), combine powdered sugar and cinnamon until smooth, then pour over cheesecake.
I always refrigerate my cheesecakes before serving. (enjoy) |
This recipe for Cinnamon Roll Cheesecake is from