Cinnamon Roll Cheesecake Recipe
Ingredients:
For the Crust:
• 1 ½ cups graham cracker crumbs (or crushed cinnamon cookies)
• ¼ cup melted butter
• 2 tbsp sugar
• 1 tsp cinnamon
For the Cinnamon Swirl:
• ⅓ cup brown sugar
• 1 ½ tsp cinnamon
• 2 tbsp melted butter
For the Cheesecake Filling:
• 16 oz (2 packages) cream cheese, softened
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup sour cream
For the Icing Drizzle:
• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
Instructions:
Prepare the Crust:
• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, melted butter, sugar, and cinnamon.
• Press the mixture into the bottom of a greased 9-inch springform pan.
• Bake for 8-10 minutes, then set aside to cool.
Make the Cinnamon Swirl:
• In a small bowl, combine brown sugar, cinnamon, and melted butter. Set aside.
Prepare the Cheesecake Filling:
• In a large bowl, beat the cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each.
• Stir in vanilla and sour cream until fully combined.
Assemble the Cheesecake:
• Pour half of the cheesecake batter over the crust.
• Drizzle half of the cinnamon swirl mixture over the batter and gently swirl with a knife.
• Repeat with the remaining cheesecake batter and cinnamon swirl.
Bake:
• Place the pan in a water bath (wrap the bottom with foil if needed) and bake for 45-50 minutes, or until the center is set.
• Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
• Refrigerate for at least 4 hours or overnight.
Add the Icing:
• Mix powdered sugar, milk, and vanilla until smooth.
• Drizzle over the chilled cheesecake before serving.
Serve & Enjoy! 
