Cinnamon Roll Cheesecake🍂🍰

Ingredients:

For the 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

For the Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp 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, room temperature
• 1 tbsp vanilla extract
• 1/2 tsp salt

For the 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

Directions:

For the Graham Cracker Crust:

1. Preheat oven to 325°F (163°C).
2. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Mix in melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

For the Cinnamon Roll Swirl:

1. In a bowl, combine brown sugar, flour, and cinnamon. Mix in melted butter until well combined. Set aside.

For the Cheesecake Batter:

1. In a large bowl, beat cream cheese until smooth and creamy. Add brown sugar and granulated sugar, and beat until well combined.
2. Beat in sour cream, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt.

To Assemble the Cheesecake:

1. Pour half of the cheesecake batter into the prepared crust.
2. Dollop the cinnamon roll swirl mixture evenly over the batter.
3. Pour the remaining cheesecake batter over the cinnamon roll swirl.
4. Bake in a water bath at 325°F (163°C) for 60-75 minutes, or until the center is set but still slightly wobbly.
5. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

For the Cream Cheese Frosting:

1. In a bowl, beat the cream cheese until smooth.
2. Add powdered sugar and vanilla extract, and beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture until well combined.
5. Spread the frosting over the chilled cheesecake and dust with cinnamon powder before serving.