Cinnamon Roll Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup brown sugar, packed
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted
• ½ cup cinnamon cream cheese frosting (store-bought or homemade)
• Additional cinnamon for dusting (optional)

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6. Gradually add the granulated sugar and mix until fully combined.
7. Add the sour cream, eggs (one at a time), and vanilla extract. Mix until just combined.
8. In a small bowl, mix brown sugar, ground cinnamon, and melted butter until it forms a paste.
9. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cinnamon swirl mixture on top and gently swirl together.
10. Repeat with the remaining cheesecake batter and cinnamon swirl.
11. Bake in the oven for 55-70 minutes or until the edges are set and the center is slightly jiggly.
12. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for about an hour.
13. Once cooled, refrigerate for at least 4 hours, preferably overnight.
14. Before serving, top with cinnamon cream cheese frosting and dust with additional cinnamon if desired.

Nutrition