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Delightful Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a creamy baked dessert featuring a buttery graham cracker crust, swirls of cinnamon sugar, rich cheesecake filling, and a light cream cheese frosting.
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Ingredients
  

For the Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons unsalted butter melted

For the Cinnamon Roll Swirl

  • ⅓ cup packed brown sugar
  • 1 tablespoon all purpose flour
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

For the Cheesecake Filling

  • 3 packages cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream

For the Cream Cheese Frosting

  • 4 oz cream cheese
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 325°F (163°C), mix graham crumbs, brown sugar, cinnamon, and melted butter, press into a greased 9-inch springform pan, bake 10 minutes, then cool.
  • Mix brown sugar, flour, cinnamon, and melted butter until a thick cinnamon paste forms.
  • Beat cream cheese until smooth, mix in sugar and vanilla, add eggs one at a time, then stir in sour cream until creamy.
  • Pour half the cheesecake batter over the crust, add cinnamon mixture and swirl, add remaining batter and swirl again.
  • Wrap pan with foil, place in a roasting pan with hot water halfway up the sides, and bake 55–65 minutes until edges set and center slightly jiggles.
  • Turn off oven and leave cheesecake inside with door slightly open 1 hour, cool to room temperature, then refrigerate at least 4 hours or overnight.
  • Beat cream cheese, powdered sugar, vanilla, and heavy cream until fluffy, then spread or pipe frosting over the chilled cheesecake before serving.