Ingredients with Measurements:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 2 (8-ounce) cans refrigerated cinnamon rolls
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Medium bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray.
2. In a medium bowl, whisk together cream cheese, sugar, eggs, vanilla, cinnamon, and flour until smooth.
3. Pour cream cheese mixture into the prepared pan and spread evenly.
4. In a separate bowl, mix together sour cream, butter, brown sugar, and cinnamon until combined.
5. Spread the sour cream mixture over the cream cheese layer.
6. Sprinkle chopped pecans over the sour cream layer.
7. Unroll the cinnamon rolls and place them on top of the pecans.
8. Bake for 30-35 minutes, or until the center is set.
9. Let cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 434 kcal
Fat: 24 g
Carbohydrates: 44 g
Protein: 7 g
Substitutions for Ingredients
- Cream cheese: Mascarpone cheese or Neufchâtel cheese
- Sour cream: Greek yogurt
- Butter: Coconut oil
- Pecans: Walnuts or almonds
Variations:
- Add 1/4 cup of raisins for a sweet and chewy texture
- Swap out the cinnamon rolls for croissants for a flaky texture
- Add 1/2 cup of mini chocolate chips for a chocolatey twist
Tips and Tricks:
- Make sure the cream cheese is softened before mixing with the other ingredients.
- Use a rubber spatula to spread the cream cheese mixture evenly in the pan.
- Let the cheesecake cool completely before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-second increments until warm.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of cinnamon.
- Drizzle with caramel or chocolate sauce for a decadent treat.
- Top with fresh fruit for a pop of color.
Garnishes:
- Whipped cream
- Caramel sauce
- Chocolate sauce
- Fresh fruit
- Cinnamon
Pairings:
- Coffee
- Hot chocolate
- Ice cream
- Fruit salad
Suggested Side Dishes:
- Roasted vegetables
- Grilled meats
- Baked potatoes
- Salad
Troubleshooting Advice:
- If the cheesecake is too soft, bake for an additional 5-10 minutes.
- If the cheesecake is too brown on top, cover with aluminum foil for the last 10 minutes of baking.
Food Safety Advice:
- Refrigerate the cheesecake within two hours of baking.
- Keep the cheesecake refrigerated until ready to serve.
Food History:
Cheesecake has been around for centuries, with the earliest known recipe dating back to ancient Greece. The modern version of cheesecake we know and love today is said to have originated in New York City.
Flavor Profiles:
This cheesecake has a sweet and creamy flavor with hints of cinnamon and nuttiness from the pecans.
Serving Suggestions:
- Serve as a dessert after a meal.
- Cut into individual slices and serve as a snack.
- Bring to a potluck or party.
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