Ingredients

the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cinnamon Roll Swirl:

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract

For the Cinnamon Roll Cheesecake Batter:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

the Cheesecake Frosting:

• 1/2 cup powdered sugar
• 4 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons milk (adjust for consistency)

Instructions

1. Prepare the Crust:
   • Preheat the oven to 325°F (160°C).
   • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes and let cool.
2. Make the Cinnamon Roll Swirl:
   • In a small bowl, mix the melted butter, brown sugar, cinnamon, and vanilla extract until smooth. Set aside.
3. Prepare the Cheesecake Batter:
   • In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
4. Layer the Cheesecake:
   • Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon roll swirl mixture over the batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Repeat with the remaining batter and cinnamon mixture.
5. Bake the Cheesecake:
   • Place the springform pan on a baking sheet. Bake for 50-60 minutes or until the center is slightly jiggly but set. Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour.
6. Chill the Cheesecake:
   • Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
7. Make the Frosting:
   • In a small bowl, beat the powdered sugar, cream cheese, vanilla extract, and milk until smooth. Adjust the consistency with more milk if needed.
8. Serve:
   • Spread or drizzle the frosting over the chilled cheesecake before serving.

Variations Cinnamon Roll Cheesecakeand Substitutions

• Crust: Swap graham cracker crumbs for crushed cinnamon cookies or ginger snaps for extra flavor.
• Swirl: Add a pinch of nutmeg or cardamom to the cinnamon swirl for a spiced twist.
• Cheesecake Batter: Substitute sour cream with Greek yogurt for a tangier flavor.

Notes

• To prevent cracks in the cheesecake, use a water bath during baking by placing the springform pan in a larger pan filled with hot water.
• Always use room-temperature ingredients for a smoother batter.

Nutrition

• Serving Size: 1 slice (1/12 of the cheesecake)
• Calories: 430
• Fat: 30g
• Carbohydrates: 34g
• Protein: 6g

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