Fun fact: I love love love! Anything cinnamon rolls. The cinnamon roll can be in cookie, cupcake, cake, or even cheesecake form, I love it. I don’t know if it’s my love for cinnamon or sugar that just makes me love it so much. I also believe that there is no such thing as too much cinnamon.
I was asked by my coworker Jenna, to make her a cheesecake for a friends wedding. The bride is having a dessert table at her wedding. One turned into seventy two (😱), which turned into eightteen. Eightteen seemed more reasonable and doable. So obviously, I couldn’t pass up an opportunity to bake all day for a few days, especially if this what I would love to do.
I ended up actually making 27 of these mini cheesecakes.
I adapted this recipe from here. I did change around somethings from her recipe to fit things for my liking.
Makes 6-7 3in cheesecakes or 1 9in cheesecake
- 2 cups of nilla wafers crumbs
- 4 tbsp or sugar
- 2 tsp of ground cinnamon
- 5 tbsp butter
- 3 8oz of cream cheese – room temp
- 1 cup of sugar
- 3 tbsp of all purpose flour
- 4 eggs
- 1 cup of sour cream
- 2 tsp of vanilla extract
- 2 tsp of ground cinnamon
- 2 cups of brown sugar – lightly packed
- 5 tbsp of ground cinnamon
- 3/4 cup of all purpose flour
- 10 tbsp of melted butter
- 1 8oz bar of cream cheese
- 1 tsp of vanilla extract
- 2-3 tbsp of milk
- 1 1/2 cups of powdered sugar – sifted
- Preheat the oven to 325 degrees.
- Butter the bottom of the pans and use a little flour to coat them.
- Put the nilla wafers and sugar in a food processor and crumble until fine crumbs.
- Add in the cinnamon and butter and mix until the crust begins to form. It should still be crumbly.
- Press the crust into the bottom of the pans and a little up the sides.
- Bake crust for about 10-12mins. Or until golden brown.
- Remove from the oven and let them cool.
- After the crust is done baking, reduce the oven to 300 degrees.
- Cream the cream cheese and sugar together on low speed.
- Add the eggs, one at a time, scrapping down the sides after each add in.
- Add in the sour cream, cinnamon, flour and vanilla extract. Mix until combined.
- Place the butter in a microwave safe bowl. Melt the butter in the microwave. I did it for about 1min.
- Combine in a medium size bowl the brown sugar, flour and cinnamon. Mix well.
- Add in the butter and stir until it’s all combined, should be a dark brown color.
- Sift the powdered sugar into a large bowl.
- Add the powdered sugar and cream cheese in a mixing bowl and mix on medium speed for a few minutes.
- Add in the vanilla.
- Add in the milk to your desire consistency.
Assemble the cheesecake
- Make sure the oven is turned down to 300 degrees.
- Once the crust is baked and cooled, place some of the cinnamon filling on the bottom of the pan. Cover that with some of the cheesecake filling. Repeat that two more times. You should have four layers of the cinnamon filling and 3 of the cheesecake.
- To prevent help prevent cracking, I like to drop my cheesecakes after I add in the cheesecake filling each time. Dropping the cheesecakes helps pop the air bubbles.
- Cover the bottom and the edges of each individual pan with aluminum foil.
- Put some water in a baking pan along with the cheesecakes.
- Place them in the oven and bake for about 35 – 40mins. **for the 9inch cheesecake bake for 80mins.
- Shut the oven off and leave them in there for about 10 – 15mins. **for the 9inch cheesecake leave in there for 30mins.
- Remove the cheesecakes and let them cool before putting them in the fridge. I like to before I put them in the fridge run a small metal spatula along the edges to help loosen it.
- Once cooled, you can frost them any way you like.