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Cinnamon Roll Cheesecake

Looking for the ultimate dessert that combines the warmth of cinnamon rolls with the creaminess of cheesecake?
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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 cream cheese, softened 8 oz
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs at 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

Instructions
 

  • Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
  • Add melted butter and combine. Press the mixture into a 9-inch springform pan and bake for 10 minutes.
  • In a bowl, prepare the cinnamon swirl by combining brown sugar, flour, and cinnamon.
  • Mix in melted butter until smooth and set aside.
  • For the cheesecake batter, beat softened cream cheese until smooth.
  • Gradually add brown sugar, granulated sugar, and sour cream. Add eggs one at a time, then vanilla and salt.
  • Layer batter and cinnamon swirl in the crust, ending with batter on top.
  • Bake in a water bath at 325°F for 60-75 minutes or until the edges are set, and the center is slightly jiggly.
  • Allow the cheesecake to cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 6 hours.
  • For frosting, beat cream cheese and powdered sugar until smooth.
  • Fold in whipped cream, then pipe over the chilled cheesecake. Dust with cinnamon powder before serving if desired.