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@anjel_luv: #onthisday

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Wednesday 28 October 2026 09:10:45 GMT
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cinnamon roll cheesecake🤎🤍 Ingredients: Crust: 200g (32 pcs) biscoff cookies 80g (1/3 cup) unsalted butter, melted Cheesecake: 400g (14oz) cream cheese, room temp 100g (1/2 cup) granulated sugar 100g (6 tbsp) sour cream/greek yogurt 1 tsp vanilla Pinch of salt 2 large eggs 1 tbsp all purpose flour Cinnamon swirl: 80g (1/3 cup) unsalted butter, melted 100g (1/2 cup) brown sugar 1 1/2 tbsp cinnamon powder Frosting: 55g (4 tbsp) cream cheese, softened 60g (1/2 cup) powdered sugar, adjust to taste 120ml (1/2 cup) heavy cream 1 tsp vanilla Instructions: Crust: 1. Crush biscoff cookies using a food processor or a ziplock bag. 2. Mix with melted butter until the texture resembles wet sand. 3. Press firmly into the bottom and sides of a lined 7-inch pan. Freeze until ready to use. Cheesecake: 1. Beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, and salt, then mix until combined. 2. Add the eggs one at a time, mixing after each addition. Add the flour and mix until smooth. 3. For the cinnamon filling: Mix all ingredients until smooth. 4. Pour some cheesecake batter over the crust, add dollops of cinnamon filling, and repeat until all the batter and filling are used. 5. Wrap the pan securely with aluminum foil and place it in a water bath. Bake in a preheated oven at 320°F (160°C) for 50-55 minutes. 6. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. 7. Remove and cool completely, then refrigerate overnight. Frosting: 1. Beat the cream cheese, powdered sugar, and vanilla until light and fluffy. 2. Whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. 3. Transfer to a piping bag fitted with a round tip. Pipe onto the chilled cheesecake and lightly dust with cinnamon. Enjoy! #baking #cinnamonroll #cheesecake #Recipe #cinnamonrollcheesecake
cinnamon roll cheesecake🤎🤍 Ingredients: Crust: 200g (32 pcs) biscoff cookies 80g (1/3 cup) unsalted butter, melted Cheesecake: 400g (14oz) cream cheese, room temp 100g (1/2 cup) granulated sugar 100g (6 tbsp) sour cream/greek yogurt 1 tsp vanilla Pinch of salt 2 large eggs 1 tbsp all purpose flour Cinnamon swirl: 80g (1/3 cup) unsalted butter, melted 100g (1/2 cup) brown sugar 1 1/2 tbsp cinnamon powder Frosting: 55g (4 tbsp) cream cheese, softened 60g (1/2 cup) powdered sugar, adjust to taste 120ml (1/2 cup) heavy cream 1 tsp vanilla Instructions: Crust: 1. Crush biscoff cookies using a food processor or a ziplock bag. 2. Mix with melted butter until the texture resembles wet sand. 3. Press firmly into the bottom and sides of a lined 7-inch pan. Freeze until ready to use. Cheesecake: 1. Beat the cream cheese and sugar until smooth. Add the sour cream, vanilla, and salt, then mix until combined. 2. Add the eggs one at a time, mixing after each addition. Add the flour and mix until smooth. 3. For the cinnamon filling: Mix all ingredients until smooth. 4. Pour some cheesecake batter over the crust, add dollops of cinnamon filling, and repeat until all the batter and filling are used. 5. Wrap the pan securely with aluminum foil and place it in a water bath. Bake in a preheated oven at 320°F (160°C) for 50-55 minutes. 6. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. 7. Remove and cool completely, then refrigerate overnight. Frosting: 1. Beat the cream cheese, powdered sugar, and vanilla until light and fluffy. 2. Whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. 3. Transfer to a piping bag fitted with a round tip. Pipe onto the chilled cheesecake and lightly dust with cinnamon. Enjoy! #baking #cinnamonroll #cheesecake #Recipe #cinnamonrollcheesecake
فعلا عالم عايشه بالاونطه🤔 عادل امام🔥 فيلم الهلفوت🔥 #تصميم_فيديوهات🎶🎤🎬 #fypppppppppppppp
فعلا عالم عايشه بالاونطه🤔 عادل امام🔥 فيلم الهلفوت🔥 #تصميم_فيديوهات🎶🎤🎬 #fypppppppppppppp

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