Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Ingredients :

Crust :

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 6 tablespoons unsalted butter, melted

Cheesecake Filling :

- 24 oz cream cheese, softened

- 3/4 cup granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1/4 cup sour cream

Cinnamon Swirl :

- 1/2 cup brown sugar

- 2 tablespoons ground cinnamon

- 2 tablespoons unsalted butter, softened

Topping :

- 1 cup heavy whipping cream

- 2 tablespoons powdered sugar

- 1/2 teaspoon vanilla extract

- Ground cinnamon for dusting

- Caramel sauce for drizzling

Preparation :

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.

4. Stir in vanilla and sour cream. Pour half the mixture over the crust.

5. Mix brown sugar, cinnamon, and softened butter. Drop spoonfuls onto the cheesecake layer.

6. Use a knife to swirl the cinnamon mixture gently through the cheesecake.

7. Pour remaining cheesecake batter on top. Swirl again lightly.

8. Bake for 55-60 minutes until edges are set but center is slightly jiggly.

9. Turn off oven, crack door open, and let cool inside for 1 hour.

10. Refrigerate for at least 4 hours or overnight.

11. Whip cream, powdered sugar, and vanilla until stiff peaks form.

12. Pipe whipped cream into rose shapes on top of the cheesecake.

13. Dust with cinnamon and drizzle with caramel sauce before serving.

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