Cinnamon Roll Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed cinnamon graham crackers)
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 6 tbsp melted butter

For the Cinnamon Swirl:

• ½ cup brown sugar (light or dark)
• 1 ½ tsp ground cinnamon
• 2 tbsp all-purpose flour
• 3 tbsp melted butter

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Cream Cheese Icing:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tbsp milk or cream
• ½ tsp vanilla extract

Instructions

1. Prepare the Crust:
   • Preheat oven to 325°F (160°C).
   • Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
   • Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Let cool.
2. Make the Cinnamon Swirl:
   • Stir together brown sugar, cinnamon, flour, and melted butter in a small bowl. Set aside.
3. Make the Cheesecake Filling:
   • In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
   • Beat in eggs one at a time, then add vanilla, sour cream, and heavy cream. Mix until combined.
   • Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon swirl over the batter. Swirl gently with a knife or skewer.
   • Pour the remaining batter on top and repeat the swirl process with the remaining cinnamon mixture.
4. Bake the Cheesecake:
   • Bake for 55–65 minutes, or until center is set but still slightly jiggly.
   • Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
5. Make the Cream Cheese Icing:
   • Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Beat until creamy.
   • Drizzle over chilled cheesecake before serving.

Let me know if you want to turn this into a no-bake version or need topping ideas like pecans or caramel drizzle!