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Blender Cinnamon Roll Cheesecake 🍰 Recipe👇👇
Ingredients:
For the Cinnamon Roll Batter:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tbsp cinnamon
For the Cheesecake:
2 cups cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 tbsp cinnamon
👉Directions:
Prepare the Cinnamon Roll Batter:
a. In a blender, combine flour, sugar, baking powder, salt, milk, melted butter, vanilla extract, and cinnamon. Blend until smooth. Set aside.
Prepare the Cheesecake:
a. Clean out the blender. Add in cream cheese, sugar, eggs, vanilla extract, and sour cream. Blend until the mixture is creamy and smooth.
Prepare the Cinnamon Swirl:
a. In a small bowl, mix melted butter, brown sugar, and cinnamon until well combined.
Assembly:
a. Pour half of the cinnamon roll batter into a greased 8-inch springform pan.
b. Pour half of the cheesecake mixture on top and then add dollops of the cinnamon swirl.
c. Pour the remaining cinnamon roll batter followed by the remaining cheesecake mixture.
d. Using a knife, swirl the batter and cheesecake mixtures together, creating a marbled effect. Add more dollops of the cinnamon swirl on top and swirl again.
Baking:
a. Preheat the oven to 350°F (175°C).
b. Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes or until the center of the cheesecake is slightly jiggly but the edges are set.
c. Allow the cheesecake to cool in the oven with the door ajar for about an hour. Then, refrigerate for at least 4 hours, preferably overnight.
Serve:
a. Once chilled, release the cheesecake from the springform pan and serve. Optionally, you can drizzle with cream cheese frosting or a simple icing made from powdered sugar and milk.
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