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Wrap the bottom of the springform pan with aluminum foil. Place in a larger roasting pan, and pour water in the pan to form a water bath.
Bake the cheesecake for one hour or until it’s still jiggly in the center but set around the edges.
Turn the oven off and leave the cheesecake in there for one hour. Some people like to leave the oven door slightly open, but I just leave mine closed.
This is important to avoid cracking. The sudden temperature change when removing the hot cheesecake from the oven will cause the cheesecake to deflate and break.
Once the cheesecake cools down, place it in the fridge for at least 6 hours before serving.
Cream Cheese Frosting
This frosting is very mild, and not overly sweet. I wanted a frosting that would be light and fluffy, and not overly sweet. So this frosting is very mild, it doesn’t compete with the richness of the cheesecake.
Simply beat the cream cheese, then add the powdered sugar and mix. Add the vanilla.
On a separate bowl, whip the cream until it has stiff peaks.
Add the whipped cream to the cream cheese and powdered sugar mixture, and fold to combine.
To decorate
Place the Cream Cheese Frosting in a piping bag fitted with a round tip.
Pipe on top of the chilled cheesecake, before serving.
Sprinkle cinnamon on top.
Cut into slices and serve.
Storage
You can store any leftover cheesecake in the fridge for up to 5 days, in an air tight container.
The cheesecake can also be stored in the freezer for up to 2 months.
Tips for making cheesecake
Make sure the ingredients for the cheesecake batter are at room temperature.
Scrape the bowl a few times while mixing, during every stage. This will ensure the batter is going to be smoothly incorporated.
Add the eggs one at a time.
Once you add the eggs, don’t over mix. That can cause the cheesecake to break.
Make sure to use a water bath.
Leave the cheesecake in the oven for one hour once done baking.
Don’t bake at a high temperature. If you have convection oven, reduce baking temperature by 20 degrees.
Another tip to avoid cracking on top of the cheesecake is to run a knife around the edges of the cake once it’s done baking.
When doing that be mindful that the cheesecake has to stay in the oven, so it doesn’t have a harsh temperature drop, which can cause it to deflate and break. So you have to be careful not to burn yourself.
I don’t personally do that because I grease my pan well, so my cheesecake never sticks. But if your pan tends to stick, or if you forgot to grease it, you can try running the knife around the edges of the cheesecake.
This Cinnamon Roll Cheesecake has all the best holiday baking flavors! It will be a hit at any celebration. If you follow my tips you will be successful at making a very delicious cheesecake.
