Description
Delectable cinnamon bun cheesecake marries classic pastry flavors with creamy dessert indulgence. Rich layers combine sweet cinnamon swirls and silky cream cheese filling for an irresistible culinary experience you’ll savor.
Ingredients
Scale
- 3 packages (250 g) cream cheese, softened
- 1 package (250 g) cream cheese, softened
- 4 large eggs
- 0.5 cup (120 ml/4 fl oz) unsalted butter, room temperature
- 0.5 cup (120 ml/4 fl oz) unsalted butter, softened
- 2 cups (480 ml/16 fl oz) all-purpose flour
- 2 tbsps (30 ml/1 fl oz) all-purpose flour
- 0.75 cup (180 ml/6 fl oz) granulated sugar
- 0.25 cup (60 ml/2 fl oz) granulated sugar
- 0.5 cup (120 ml/4 fl oz) sour cream
- 0.75 cup (180 ml/6 fl oz) milk (full fat preferred)
- 0.25 cup (60 ml/2 fl oz) light brown sugar, packed
- 2 tbsps (30 ml/1 fl oz) light brown sugar, packed
- 3 tbsps (45 ml/1.5 fl oz) light brown sugar, packed
- 1 tbsp (15 ml/0.5 fl oz) ground cinnamon
- 2 tsps (10 ml/0.33 fl oz) ground cinnamon
- 1 tbsp (15 ml/0.5 fl oz) baking powder
- 0.5 tsp (2.5 ml/0.08 fl oz) salt
- 1 tsp (5 ml/0.17 fl oz) vanilla
Instructions
- Crust Preparation: Grease a 9-inch springform pan and preheat oven to 350°F (175°C). Blend flour, baking powder, salt, softened butter, milk, brown sugar, granulated sugar, and ground cinnamon into a cohesive batter.
- Base Baking: Spread mixture evenly in the pan and bake on a baking sheet for 23-25 minutes until light golden. Reduce oven temperature to 325°F (163°C).
- Cheesecake Layer Creation: Whip cream cheese and granulated sugar until silky. Incorporate eggs individually, then fold in sour cream, vanilla extract, light brown sugar, cinnamon, and all-purpose flour until fully integrated.
- Baking Process: Pour cheesecake mixture over the cinnamon bun base, smoothing the surface. Bake for 80-90 minutes, monitoring for a golden brown top and a set, non-wobbling center.
- Cooling and Chilling: Cool the cheesecake on a wire rack for one hour, then refrigerate for a minimum of 4 hours to set completely.
- Icing Preparation: Blend cream cheese and butter until smooth. Mix in brown sugar, granulated sugar, cinnamon, and confectioners’ sugar to create a creamy topping.
- Final Assembly: Spread the icing generously across the chilled cheesecake. Refrigerate any remaining cake to preserve its texture and flavor.
Notes
- Precise Pan Preparation: Grease the springform pan thoroughly to prevent sticking and ensure easy removal of the cheesecake.
- Temperature Transition: Lower the oven temperature from 350°F to 325°F when switching from the base to the cheesecake layer to prevent overbaking.
- Gentle Mixing Technique: Fold ingredients gently to maintain a smooth, airy texture and avoid overmixing, which can lead to a dense or cracked cheesecake.
- Chilling Critical: Allow the cheesecake to cool completely and refrigerate for at least 4 hours to set properly, enhancing flavor and structural integrity.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 450
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg