Cinnamon Roll Cheesecake

Dive into the cozy and indulgent world of our Cinnamon Roll Cheesecake, a perfect fusion of creamy cheesecake and the comforting aroma of cinnamon. This exquisite dessert is ideal for impressing guests at a fall dinner party or treating yourself to a luxurious snack on a chilly evening. Rich with the flavors of autumn, this cheesecake promises to be a crowd-pleaser with its irresistible combination of sweet, spicy, and creamy textures.

INGREDIENTS:

For the Crust:

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

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

For the Cinnamon Roll Swirl:

1 cup brown sugar

1/3 cup all-purpose flour

1 tablespoon ground cinnamon

1/3 cup unsalted butter, melted

For the 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, at room temperature

1 tablespoon vanilla extract

1/2 teaspoon salt

For the Cream Cheese Frosting:

6 tablespoons cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1-2 teaspoons cinnamon powder for dusting

DIRECTIONS:

Crust Preparation:

Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Blend in melted butter until the mixture is well combined.

Firmly press this mixture into the bottom of a cheesecake pan. Bake at 325°F for 10 minutes, then set aside to cool.

Cinnamon Swirl Preparation:

Combine brown sugar, flour, and ground cinnamon in a separate bowl.

Mix in melted butter until it forms a smooth paste. Reserve this mixture for later.

Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth and creamy.

Incorporate brown sugar, granulated sugar, and sour cream, blending well.

Add eggs one at a time, followed by vanilla extract and salt, mixing until the batter is smooth.

Layering and Baking:

Pour half of the cheesecake filling over the cooled crust.

Add half of the cinnamon swirl mixture on top and use a knife or spatula to create a swirl pattern.

Repeat with the remaining cheesecake filling and cinnamon swirl mixture.

Place the pan in a water bath and bake at 325°F for 60-75 minutes, or until the edges are set but the center is slightly jiggly …