Cinnamon Roll Cheesecake

Prepare the Crust:

Preheat your oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs and sugar.

Stir in the melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let cool.

Make the Cheesecake Filling:

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

Add the vanilla extract and mix until combined.

Add the eggs one at a time, beating well after each addition.

Stir in the sour cream and heavy cream until the mixture is smooth.

Pour half of the filling over the cooled crust.

Prepare the Cinnamon Swirl:

In a small bowl, combine the brown sugar and cinnamon.

Stir in the melted butter until well mixed.

Drop spoonfuls of the cinnamon mixture over the cheesecake filling and use a knife to swirl it through the batter.

Pour the remaining cheesecake filling over the swirled layer.

Drop more spoonfuls of the cinnamon mixture on top and swirl again.

Bake the Cheesecake:

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time)

Kcal: 450 kcal per serving | Servings: 12 servings