Cinnamon Roll Cheesecake

Embrace the cozy flavors of cinnamon rolls in a sumptuous cheesecake form, complete with a graham cracker crust, cinnamon swirl filling, and a creamy cheesecake body, all topped off with a light cream cheese frosting and a dusting of cinnamon.

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)

1/4 cup brown sugar

1/2 tsp cinnamon

6 tbsp unsalted butter, melted

Cinnamon Roll Swirl:

1 cup brown sugar

1/3 cup all-purpose flour

1 tbsp ground cinnamon

1/3 cup unsalted butter, melted

Cheesecake Batter:

4 packages (8 oz each) cream cheese, softened

1 cup brown sugar

1/4 cup granulated sugar

1/2 cup sour cream

4 large eggs, room temperature

1 tbsp vanilla extract

1/2 tsp salt

Cream Cheese Frosting:

6 tbsp cream cheese

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream

1-2 tsp cinnamon powder for dusting

Instructions:

Crust Preparation:

Combine graham cracker crumbs, brown sugar, and cinnamon. Mix in melted butter, press into a cheesecake pan, and bake for 10 minutes.

Cinnamon Swirl:

Mix brown sugar, flour, and cinnamon with melted butter. Set aside.

Cheesecake Filling:

Beat cream cheese until creamy, then add sugars and sour cream. Incorporate eggs one at a time, followed by vanilla and salt. Layer the batter and cinnamon swirl in the pan, finishing with a layer of batter.

Baking:

Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.

Cooling:

Let cool in the turned-off oven for 1 hour, then chill in the fridge for at least 6 hours.

Frosting:

Beat cream cheese and powdered sugar, then fold in whipped cream. Pipe onto the chilled cheesecake and sprinkle with cinnamon.

Pro Tips:

Ensure all ingredients are at room temperature for a smooth batter.