Caramel Cinnamon Crumble Cheesecake

okay folks listen this is one of a little bit uh that's going to be special to me for those of you guys been following this channel for a minute you know that I really like to do that bacon too right but a lot of people are not going to look up a channel called smoking and Grilling with ab and then try to look up a cheesecake you know what I'm saying so listen I sprinkle it in whenever I can and I got a guest right here check this out this man right here as you can see Robert's cheesecakes Hey listen he knows what he's doing and I asked him to come here and uh get down and like show me how to make these cheesecakes properly right listen I'm not going to overt talk it I'm going to let him do a little introduction go aead and talk to him what's going on everybody so my name is Robert live in Dallas Texas and I met this guy on my flight one day from bos monana couldn't believe it I was shocked you know so anyway we got the talking and I showed him what I do and he was like you know what why don't you be a guest on my channel I said okay no problem so I'm here now and I'm going to show y'all how to make a caramel cinnamon crumble cheesecake you ready I'm ready let's do this all right Robert look I you know what I I really don't want to over talk really I'm here to be your Su chef and to learn right so listen tell us the first thing we going to do and then uh don't have me standing about here looking like no bump on the law okay you know what I'm saying I do know how to measure absolutely you sure do I'm going to let you do your thing too so listen this is what we're going to do before you make a cheesecake you want to make sure that you line the bottom of your spring form pan with parchment paper okay and why you want to do that is it's going to make it very easy easy for you to remove your cheesecake from the bottom of the Pan Once your cheesecake is done okay all right so so talk to me so listen I'll pull this out right here cuz he said we got some what do we do with the crumbs okay so these are what so these are just cookies right here that we're going to make for our crust you can make your cookie crust out of any kind of cookie you want graham cracker Oreo it really doesn't matter all you need is a good cookie and some butter maybe some sugar depending on how well or how sweet you want your crust to be so AB what I'm going to do is I'm going to have you crush these cookies so we can make our Clump got it now again look you had me bring out my food processor right what happens if everybody don't have that man they got to have that option so if you don't have a food processor what you can do is you can just put your cookies inside of a Ziploc bag and you can just Smash It pow pow pow whatever you have like if you have like a um what what do they call call it um a rolling pen yeah roll one of those just hit meat tenderizer yes you know what mean I got one for you that everybody got hey the bottom of a can there you go exactly all right folks look ain't nobody trying to do no trickery right look now I'm on this side he on that side he got the melted butter I'm over here right so what I'm going to do is use the food processor you know what I mean put this over here close that now you just want me to post this just until uh what till it gets like all the like that fine to this like to this like sand you want your to be like sand got yeah nice and fine got you now take a look that's it right there yeah that's perfect right there that look like Miami Beach that's right there you go perfect so I'm going to take the crust the cookie crumbs for the crust put it inside of a bowl okay make sure you get all of the cust out of there all right all right right here I have half a stick of butter right here or half a cup of butter I should say I doubt if I'm going to use it or I'm just going to add a little bit of butter at a time so this is like the binder and the paste that hold it together so absolutely when you put it in the bottom that's right this is the crust right here the crumbs and everything now we're going to start out with crust okay use it all up you don't want to leave anything extra behind you know what I mean because this is a lot of goodness right here okay all right and then what you do is you take your hands you see we have our gloves on okay and what you want to do is you want to take your hands or your hand I should say cuz you're just going to use one and you can use your fist but you want to make sure that you get your crust all the way down in the bottom and it's nice and even and from the way it looks right now we are good to go so the next step is you want to put your spring form pan in the oven at 350° for about 4 minutes or so not too long what I'm going to do is I'm going to go ahead and start right now you say 350 yeah good start there we go let me turn this light on all right so I'm going to set this off to the side what else can we do okay so now that we're done with that we're going to get started with our cheesecake batter okay so we're making a 8 in cheesecake so therefore for an 8 in cheesecake you need about three blocks of cream cheese and it could be any kind of cream cheese that you want to use brand doesn't really matter okay okay so we're going to start now and we're going to take our cream cheese out of the packet AB if you want to there you go see teamwork you know teamwork is the best and I'm going put it at I'mma put it at two Let It Go slowly okay for about a minute or two and then I'm going to increase my speed to four so we're going to increase the speed to four and now that the cream cheese is starting to mix up together and everything we want to start adding our ingredients all right so AB is going to go get us a cup of sugar and we're going to add to our our cream cheese okay now one thing I know about when it comes to bakon when they say one cup they mean one cup not heaping or nothing like that so start adding yep go ahead all right [Applause] [Music] perfect and then you know what I'll go ahead and I'll increase the speed by one and as you can see now now that the sugar is added to the cream cheese see how smooth it's getting and the consistency so now what we're going to do now is we're going to add a tablespoon of vanilla all right and I'm going decrease my speed because I don't want the vanilla to go all over the place and you see how smooth it's getting yes okay so now what we want to do now is we want to add our sour cream sour cream right so what is this right here this is uh 8 oz 8 O all right so for this I'm going to stop the mixer and we're going to add the sour cream to it because again we don't want to make any messes hey just so that I'm going to goad and add these a r so that I'm not just try right I could I could have done it while you was over there yeah don't trip so listen we just want one egg right one egg at a time at a time at a Time Boom he bring it around here so everybody can see right open it up like that there you go get it all you know what to be honest with you I'm going to let you do it you know why you closer to the trash can okay and then we don't want to get no eggshell in there no we don't go ahead and I'm just going to increase our speed just a little that looks that's looking good right there [Music] okay so now that you got that done you've already scrap we got eggs on the inside right sure do I don't know if they hurt already but listen the uh oven is up to T right 350° we going to go ahead and stick this spring form in pan inside of here with the crust and we just going what 3 or 4 minutes 3 or 4 minutes that's all you need all right so look as he cleans off the paddle and puts everything inside the bowl right we going to remove that and what we going to getting ready to do is make our caramel okay folks look the timer just went off right we only did four minutes so you know it ain't going to be in there that long that's it just four you know what I mean pull this out so you guys can look at it and see how it is right there right all right so listen you guys can see that we did a little bit of uh arranging you know what I mean rearranging right just so that we can uh have some room to cook right so we're getting ready to make the caramel right he just asked me right now hey do you know what you doing when it come to making caramel I told him I do but the thing is he wanted me to take you know some uh heavy whipping cream and put it in inside of the microwave to get it hot I'm going to let him explain why he does that as I take this butter and I start to get it to melt okay so basically the reason why you want to do that is you don't want to mix hot and cold together if you add cold heavy cream to your melted sugar that's already hot it's going to seize up on you you don't want that it's going to be like candy how they make candy when they yeah we and we don't want candy we want caramel okay so look Butter's melted I got a nice heat on it it's just now starting to like B just a little bit right okay okay all right so you say there you go all right so I'm going to start incorporating this in there you go all right man uh I see what you did man I like the process you know the white sugar I told you I start with the brown but now I know to do it I can do it either or that's right right right absolutely so now what we're going to do now that we have our um melted butter and our melted sugar and it's a nice amber color we're going to add our heavy cream to slowly okay so look if you guys pay attention look right here this is what we came up with we actually listen if you guys got some chunks in the inside use a strainer I got a strainer that I use you know to get anything that didn't melt right we put it in this bowl and I noticed that you put some caramel in here I did so I added a little bit of caramel to a cup it doesn't really matter how much you use well it really does you don't want to use too much but you want to use just enough okay so I'm going to add just a little bit to my cheesecake batter slowly because again I don't want the caramel all over the place okay look so now I know we coming down to the end now right yes we are finally so listen I'm going to put a bowl right here yes you did and the way you explained it is we going to pour a little bit of this yes in here yes we are go ahead and do that so what we're going to do is we're going to add a little bit of our cheesecake batter to this bowl okay and I think that should be enough right there okay because I like to give my my cheesecakes presentation and I like to give them color and because we're making a caramel cinnamon crumble cheesecake we're going to use Brown food coloring so you guys can see this just pick this up at your grocery store you know what I mean just Brown food coloring right yeah so you said uh-oh is that good just a little less than that okay okay we baking y'all yeah a little less than that ain't nobody doing no Heap and nothing ah there you go that's perfect right there right okay oh yeah there you go I see why you was like hey you got to add some character you know what I mean right but you was like don't put that Heap in cuz it going be too dark you take your butter and you just go around the sides all we got to do at this point is just wrap it up in some foil now it's time to fill up the pan with the cheesecake batter okay all right I'm going use a little bit of that so I noticed you didn't put all of it in there you because we're going to do a layer of white and a layer of brown until we get to the top okay okay just like that hey let me do something man sure go ahead go ahead go ahead go ahead hey Granny let me do something appreciate you I appreciate you that's how my grandma you can come to my kitchen and B anytime if you wanted to honestly okay look so look I'm just putting this right on top no kind of pattern or nothing no just put it on top okay okay look I keep laughing man cuz I'm looking at the pattern I have I mean hey you say it's okay so show me the look make it right man you don't really need a particular pattern just take a little toothpick or whatever and you can make any kind of pattern you want okay uh you know what that's kind of like man it just make it makes it really don't make a difference just you know blend in the colors nicely you know nice and even all right so we going to put our cheesecake inside this pan right here and we're going to get some water all right and and okay so we going to fill this obviously with water not all the way to the top not at all how far do you want you don't need a whole lot of water so you probably need about that much water all right so okay okay slowly SL that's enough oh so we wer even talking really like halfway just whole lot we're going to put our cheesecake in the oven for 2 hours okay we're going to put it in the oven at 350° for the first 10 minutes and then we're going to drop out temperature down to 275 for an hour and 50 minutes so right now we're going to do the cinnamon crumble okay all right it's very easy to make and it's delicious [Music] all right folks now listen for the sake of uh the the time of the video listen instead of going in the oven and baking for 3 hours and then chilling it for uh five right what we did what we did was or actually what he did was he went ahead and brought one already ready to go this been in the refrigerator but if you guys look behind it I just turned the light off that's still in the oven right now going right so I promise you it's worth it listen you guys going to want to make one of these you know what I mean but this will get you in the ballpark now I'mma let you take over and you know you say whatever it is okay so what we want to do now is this is Uncharted Territory right right right so I'm going to have AB add the caramel that we made earlier just a little bit to the top of the cake right okay okay so look I I have the tendency to put too much of everything on the top M so listen you tell me when to stop I'm going to tell you when to stop go ahead go ahead you know what before I do that let me do this cuz you keep saying I'm OCD about you know stuff I'm OCD too I'm not mad at you I'm not okay all right so you ready yeah I'm ready am I all over or just in the middle just in the middle okay slowly keep going stop now what you want to do is you want to take the pan and just kind of move it around until you get the caramel you know pretty much on the top of the whole cake okay all right so now that you look at me folks nicely glazed this cheesecake with caramel sauce I'm going take these cinnamon crumbs and I'm going to put them all around this cake right here okay now youve done this before of course I got I got skills I got experience here and the ab don't have a fit because you know um I missed the spring for pan a couple of times so we got a little bit of caras over here no that's all good okay okay but we made it on the board so we good okay okay add a little more right here okay perfect so now at this point what we're going to do we're going to put this back in the refrigerator for about 20 to 25 minutes whipped cream whipped cream okay simple simple do not buy another container of Cool Whip please please don't cuz listen I'm so tired of him talking to me asking me did I make strawberry shortcake yes I did and yes I did use the can but listen I got it I'm going to follow your your uh your direction to the tea don't need it all you need is some heavy cream okay simple okay so we have our heavy cream inside the bone the mixer is locked I'm going to turn it on to about four okay and I'm going just let the mixer do its thing for a couple of minutes and then after that I'm going to add my vanilla extract okay and being that this is like a squeeze bottle I'll probably add about maybe two or three pumps to it so I'm going to go ahead and do that now one all right so you say powdered sugar right yeah go ahead and add and and see you know I know he's about to die right now because look at this mess he made yeah yeah yeah you're right he made okay so look this is a half a cup go ahead and put that in there okay we'll start with that yeah go ahead we going to start off with a half a cup okay and there's no real is there's no exact measurements to this you know you just have to make your whipped cream to your taste buds whether not you like it creamy or if you like it you know more on the Milky side it really all depends okay you looking at me let's just finish this cake come on y'all we going to do the whipped cream and add these cookies to the top and we going to eat okay cuz we waited all day for this okay I can tell by your body language right now you like doing what you doing right here oh absolutely absolutely it's a lot of fun it's therapeutic you know the people like it you know all right there we go now we just going to add some cookies to the top and we going to cut this cake and we going to enjoy it turn this around oh yeah it's a lazy Susan man you ain't got to be reaching all over all right fam look ain't nothing left nothing else left to do but this is the moment of truth and I'm going to tell y'all a secret I hate cutting cake I am not the best cake cutter but I'm try my best here all right this is the moment of truth right here cooking and Grilling with AB this is the caramel cinnamon while he doing all that I'm digging in check it out cheers okay folks listen we didn't cleaned up I put everything back in the refrigerator you know what I mean I even have the one that was inside of the refriger or inside of the oven I put that up listen I'm not going to overt talk it this my boy right here Robert listen he make outstanding cheesecakes folks I'm going to let him go ahead and wrap it up cuz I don't want to overt talk it so tell them who you are where they can find you and all of that okay so my name is Robert and I am born and raised from New York City and I live in Dallas Texas you can follow me on Instagram at Robert's house of cheesecakes for anybody that lives in the DFW area if you're interested in a great great tasting cheesecake that is an original that is better than Juniors that is better than the Cheesecake Factory you need to hit me up and I got references behind that I'm hey I'm going just say it like this this guy right here too that right there was fine listen I don't I got it everybody come on my channel I say they make what they make and that's great but if I had to put anybody on the top of the the top of the whipped cream right that'll be you partner that right there with fire so with that being said listen you see all this information don't forget to read down in the description box below I'm not going to do what I normally do I'm going to do hit it like this if you're new to my channel you know what to do like subscribe and all of that I see the people behind there they waiting to Chomp down but guess what folks we out peace peace [Music] [Music]