Cinnamon Crunch Cheesecake

Introduction

This Cinnamon Crunch Cheesecake is a dessert masterpiece that combines the creamy richness of cheesecake with the warm, spicy sweetness of a cinnamon roll. Featuring a crust made from spiced cookies, layers of cinnamon sugar, and a luscious caramel topping, this dessert is a guaranteed crowd-pleaser for any occasion.

Ingredients

For the Crust:

• 1 1/2 cups iced oatmeal cookies, finely crushed
• 1/4 cup butter, melted
• 2 tablespoons dark brown sugar

For the Filling:

• 24 ounces (3 bricks) cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup all-purpose flour
• 1 cup finely crushed iced oatmeal cookies
• 1/4 cup caramel sundae topping

For the Cinnamon Sugar Mixture:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Optional Toppings:

• Additional caramel sauce for drizzling
• Crushed iced oatmeal cookies for garnish

Instructions

1. Prepare the Crust:

1. Preheat the oven to 325°F (165°C). Place a pan of water on the bottom rack of the oven to create steam.
2. In a medium bowl, combine crushed cookies, melted butter, and brown sugar. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Spray the sides of the pan with baking spray.
4. Set the crust aside while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large mixing bowl, beat cream cheese, granulated sugar, and sour cream using a stand or hand mixer on medium speed until smooth (about 4-5 minutes).
2. Add eggs, vanilla extract, and flour, mixing until well combined (about 3 minutes). Avoid overmixing.
3. Stir in crushed cookies for extra texture.

3. Assemble the Cheesecake:

1. Pour 1/3 of the cheesecake filling onto the prepared crust.
2. Sprinkle 1/3 of the cinnamon sugar mixture over the filling and drizzle with caramel sauce.
3. Repeat the layering process two more times, finishing with the cinnamon sugar and caramel on top.

4. Bake the Cheesecake:

1. Place the springform pan into the oven (on the middle rack above the water bath).
2. Bake for 50-55 minutes, or until the edges are set, and the center is slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling prevents cracks.

5. Cool and Refrigerate:

1. Remove the cheesecake from the oven and run a knife along the edges to loosen it.
2. Cool the cheesecake to room temperature, then refrigerate overnight for the best texture.

6. Serve:

1. Before serving, drizzle the cheesecake with additional caramel sauce and garnish with crushed cookies if desired.
2. Slice with a knife dipped in warm water for clean cuts. Enjoy!

Conclusion

This Cinnamon Crunch Cheesecake is the perfect dessert for cinnamon roll lovers and cheesecake fans alike. Its creamy layers, spiced cookie crust, and caramel topping create a dessert that is as beautiful as it is delicious. Whether for a holiday table or a casual gathering, this cheesecake is sure to steal the show!

For more details, visit the full recipe

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