If you’re looking for a delicious, easy-to-make dessert that will impress your family and friends, look no further than this Blender Cinnamon Roll Cheesecake. I first discovered this recipe when I was in college and needed to make a dessert for a potluck. I was short on time and ingredients, so I decided to try this recipe. I was amazed at how easy it was to make and how delicious it tasted. Everyone at the potluck loved it and I’ve been making it ever since.
This Blender Cinnamon Roll Cheesecake is the perfect combination of sweet and savory. The creamy cheesecake is made with a blend of cream cheese and sour cream, and is topped with a cinnamon roll crust. The cinnamon roll crust is made with a blend of butter, sugar, and cinnamon, and is baked until golden brown. The combination of the creamy cheesecake and the crunchy cinnamon roll crust is truly irresistible. So, if you’re looking for a delicious dessert that’s easy to make, this Blender Cinnamon Roll Cheesecake is the perfect choice.
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Blender Cinnamon Roll Cheesecake
Ingredients:
Crust:
1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt
1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt
Filling:
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract
Cinnamon Swirl:
1 cup dark brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup all-purpose flour
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-sized bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until it forms a cohesive mixture.
3. Firmly press the mixture into the bottom of an 8-inch square baking dish.
4. Bake the crust for 8 minutes, then set it aside to cool.
5. Lower the oven temperature to 325°F (160°C).
6. In a blender, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and well-combined.
7. Add the sour cream to the mixture and blend again until it becomes smooth.
8. Gradually add the room-temperature eggs one at a time, blending between each addition to ensure a smooth consistency. Set the mixture aside.
9. In a medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon, and all-purpose flour until you get a smooth and uniform cinnamon swirl mixture.
10. Pour half of the cheesecake filling over the cooled crust in the baking dish.
11. Carefully drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together using a knife.
12. Pour the remaining cheesecake filling over the swirled layer.
13. Add the remaining cinnamon swirl mixture on top and gently swirl it once again.
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14. Bake the cheesecake for about 35 minutes or until the center is mostly set.
15. Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.
16. Finally, slice, serve, and enjoy your delicious Cinnamon Swirl Cheesecake!