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Blender Cinnamon Roll Cheesecake


Blender Cinnamon Roll Cheesecake




1.5 cups ground graham crackers

6 tablespoons butter (melted)

1/4 cup light brown sugar


1/2 teaspoons 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

Cinnamon rolls:

1 cup dark brown sugar

6 tablespoons melted butter


1 teaspoon cinnamon

1/4 cup all-purpose flour

Instructions :

1. Preheat 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 a

cohesive mixture forms.


3. Press the mixture firmly into the bottom of an 8-inch square baking dish.

4. Bake the base for 8 minutes and then let it cool.5. Reduce the oven temperature to 160°C.

6. In a mixer, beat the softened cream cheese, granulated sugar and vanilla extract until smooth and mix well.

7.Add the sour cream to the mixture and beat again until smooth.

8. Gradually add the room temperature eggs one at a time, stirring between each addition to ensure an even

consistency. Set the mixture aside.

9.In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and all-purpose flour until a smooth

cinnamon mixture forms.

10. Pour half of the cheesecake filling over the cooled base in the baking dish.


11. Carefully spoon a spoonful of the cinnamon mixture over the filling, then toss gently with a knife.12. Pour

remaining cheesecake filling over swirled layer.

13. Add the rest of the cinnamon mixture in a swirl and stir gently again.

14.Bake the cheesecake for about 35 minutes or until the center is almost set.

15. Allow the cheesecake to cool and then place it in the refrigerator for at least 2 hours until it is firm.

16. Finally, cut, serve and enjoy your delicious cinnamon swirl cheesecake!

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