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Blender Cinnamon Roll Cheesecake

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This Blender Cinnamon Roll Cheesecake is a luscious and creamy dessert combining the rich texture of classic cheesecake with the warm, comforting flavors of cinnamon rolls. Using a blender makes the filling ultra-smooth and quick to prepare, while the cinnamon swirl adds a delightful twist that perfectly complements the graham cracker crust.

Ingredients

1.5 cups graham cracker crumbs

6 tablespoons butter (melted)

1/4 cup light brown sugar

1/2 teaspoon salt

2 eggs (at room temperature)

16 ounces cream cheese (softened)

1/2 cup sour cream (at room temperature)

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 cup dark brown sugar

6 tablespoons butter (melted)

1 teaspoon cinnamon

1/4 cup all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until cohesive.
  3. Press the mixture firmly into the bottom of an 8-inch square baking dish.
  4. Bake the crust for 8 minutes and set aside to cool.
  5. Lower oven temperature to 325°F (160°C).
  6. In a blender, blend softened cream cheese, granulated sugar, and vanilla extract until smooth.
  7. Add sour cream and blend again until smooth.
  8. Add eggs one at a time, blending between each until smooth. Set aside.
  9. In a separate bowl, mix melted butter, dark brown sugar, cinnamon, and flour until uniform.
  10. Pour half of the cheesecake filling over the cooled crust.
  11. Drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl with a knife.
  12. Pour remaining cheesecake filling over the swirled layer.
  13. Add remaining cinnamon swirl mixture on top and swirl gently once more.
  14. Bake for about 35 minutes or until the center is mostly set.
  15. Allow cheesecake to cool, then refrigerate for at least 2 hours until firm.
  16. Slice, serve, and enjoy your Cinnamon Roll Cheesecake!

Notes

  • For a richer flavor, add a tablespoon of maple syrup to the filling.
  • Swap graham cracker crumbs for crushed digestive biscuits or ginger snaps for a different crust flavor.
  • Add chopped nuts like pecans or walnuts to the cinnamon swirl for added texture.
  • Use pumpkin pie spice instead of cinnamon for a fall-inspired twist.
  • Make mini cheesecakes in muffin tins for individual servings.
  • Store covered in the refrigerator for up to 4 days; avoid reheating to maintain texture.
  • To soften cream cheese quickly, cut into cubes and let sit at room temperature for 30 minutes or microwave in short bursts.
  • A food processor can be used instead of a blender for the filling.
  • Freeze wrapped cheesecake for up to 2 months; thaw overnight before serving.
  • Use gluten-free graham cracker crumbs and flour to make gluten-free.
  • Avoid overbaking and rapid temperature changes to prevent cracking.
  • Use a sharp knife dipped in hot water for clean slices.

Nutrition

Find it online: https://recipesbyjanet.com/blender-cinnamon-roll-cheesecake/