Cheesecake

Big mama's Recipe

1M views · 7.4K reactions | Cinnamon Roll Cheesecake | This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious. The base of the cheesecake is a buttery... | By Pies and Tacos | We are making this delicious cinnamon roll cheesecake. It's so creamy and delicious and every bite is a dream. Let's start by making the graham cracker crust. Mix graham crackers with brown sugar and cinnamon. Then add the melted butter and stir to combine. Press the mixture on the bottom of an eight or nine inch cheesecake pin. Bake the crust in the oven for 10 minutes. To make the cinnamon roll swirl, mix the brown sugar with flour and cinnamon. Add the melted butter and mix to combine. Set it aside. To make the cheesecake batter, beat the cream cheese for three minutes with the mixer at medium speed until creamy. Don't forget to scrape the bowl in between. Add the brown sugar and granulated sugar to the cream cheese and beat for another two minutes at medium speed. Add the sour cream and mix to combine. Add the eggs to the batter one at a time waiting for one egg to be incorporated before adding the next. Avoid over mixing once the eggs are added to prevent the cheesecake from cracking. Make sure to scrape the bowl a few times during the mixing process. To avoid a cheesecake from having lumps in the batter, add the vanilla and salt and mix. Pour a third of the cheesecake batter in the pan. Spread a third of the cinnamon swirled on top of the batter. Pour another third of the batter over the cinnamon swirl. Spread another portion of the cinnamon filling on top of the cheesecake batter. Then follow with the remaining batter that's left over. Top the cheesecake with the rest of the cinnamon filling. Use a special to spread the crumbs around and cover them with batter. Rub the bottom of the pan with a few layers of foil. Place the pan in a larger roasting pan. Add hot water to the roasting pan to form a water bat. Bake the cheesecake in a 325 Fahrenheit oven for 60 to seven 5 minutes. To check if the cheesecake is done baking, give the pan a little wiggle. It should jiggle slightly in the center but the edges should look set. When you're done baking the cheesecake, turn the oven off and leave the cheesecake in there for 1 hour. Then remove the cheesecake from the oven and place it in the fridge for at least 6 hours. To make the cream cheese frosting, be the cream cheese with the mixer for 1 minute. Add the powdered sugar and mix for another minute. Add the vanilla and mix. To another bowl, add the heavy cream and whip with a mixer until it has stiff peaks about 3 minutes. Add the whipped cream to the cream cheese mixture and fold with a spatula to combine. To decorate, place the frosting in a piping bag lined with a round tip. Pipe in a swirl on top of the cheesecake and sprinkle cinnamon on top. I hope you love this recipe. Thank you for watching.

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Big mama's Recipe

Big mama's Recipe

Big mama's Recipe

Big mama's Recipe

50K views · 2K reactions | Pecan Pie Cheesecake Yummy!!! Recipe by @chanelles.kitchen Happy National Dessert Day!!! #pecanpiecheesecake #pecanpie #cheesecake #cheesecakelovers #cheesecakefactory #recipes #recipeoftheday #foodie #yummyfood #deliciousfood #deliciois #yummy #tastesogood #letseat #foodblogger #explorepage #foryoupage #dinner #ilovedessert #desserts#dessertsofinstagram #dessertlover #desserttime #baking #cake #cookies #sweets #sweettooth #nationaldessertday | FoodieBawse

This Creamy Cheesecake is a Red Velvet Lover's Dream Come True!