Cinnamon Roll Cheesecake Recipe by Pawon Indo Bule
Cooking Instructions 1 Preheat oven to 325°F. Add cupcake liners to a cupcake pan. 2 Combine the crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. 3 Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. 4 Reduce oven to 300°F (148°C). 2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl. 5 Add the sour cream and vanilla extract. Beat on low speed until well combined. 6 Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside. 7 In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling 8 Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full. 9 Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes. 10 Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 11 When cheesecakes are cooled, remove them from the pan. 12 To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth. 13 Add the frosting to a ziplock bag with the corner cut off and pipe a swirl of frosting onto each cheesecake. Refrigerate cheesecakes until ready to serve. 1 Preheat oven to 325°F. Add cupcake liners to a cupcake pan. 1 Preheat oven to 325°F. Add cupcake liners to a cupcake pan. 2 Combine the crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. 2 Combine the crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. 3 Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. 3 Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling. 4 Reduce oven to 300°F (148°C). 2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl. 4 Reduce oven to 300°F (148°C). 2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined. Scrape down the sides of the bowl. 5 Add the sour cream and vanilla extract. Beat on low speed until well combined. 5 Add the sour cream and vanilla extract. Beat on low speed until well combined. 6 Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside. 6 Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside. 7 In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling 7 In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling 8 Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full. 8 Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full. 9 Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes. 9 Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes. 10 Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 10 Take the pan out of the oven and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. 11 When cheesecakes are cooled, remove them from the pan. 11 When cheesecakes are cooled, remove them from the pan. 12 To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth. 12 To make the frosting, mix the butter until smooth. Add the powdered sugar, vanilla extract and mix and mix until smooth. 13 Add the frosting to a ziplock bag with the corner cut off and pipe a swirl of frosting onto each cheesecake. Refrigerate cheesecakes until ready to serve. 13 Add the frosting to a ziplock bag with the corner cut off and pipe a swirl of frosting onto each cheesecake. Refrigerate cheesecakes until ready to serve. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Spicy Cheesy Beef Pasta Cherry Cinnamon Roll Hand Pies What's Cooking? March 2019 Maple Walnut Strudel Coffee Cake Egg Custard Spicy Cheesy Beef Pasta Cherry Cinnamon Roll Hand Pies What's Cooking? 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