Cinnamon Roll Cheesecake Delight (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs (180 grams)
02 - 1/4 cup brown sugar (55 grams)
03 - 1/2 tsp cinnamon
04 - 6 tbsp unsalted butter, melted (85 grams)

→ Cinnamon Roll Swirl

05 - 1 cup brown sugar (220 grams)
06 - 1/3 cup all-purpose flour (39 grams)
07 - 1 tbsp ground cinnamon
08 - 1/3 cup unsalted butter, melted (76 grams)

→ Cheesecake Batter

09 - 907 grams cream cheese, softened (4 packages of 8 oz)
10 - 1 cup brown sugar (220 grams)
11 - 1/4 cup granulated sugar (50 grams)
12 - 1/2 cup sour cream (120 grams)
13 - 4 large eggs, room temperature
14 - 1 tbsp vanilla extract
15 - 1/2 tsp salt

→ Cream Cheese Frosting

16 - 6 tbsp cream cheese (85 grams)
17 - 1 cup powdered sugar (125 grams)
18 - 1 tsp vanilla extract
19 - 1 cup heavy whipping cream (240 ml)
20 - 1-2 tsp cinnamon powder

# Instructions:

01 - Preheat the oven to 325°F (165°C). Process the graham crackers into fine crumbs using a food processor. Mix the crumbs with brown sugar and cinnamon, then stir in melted butter until combined. Press the mixture onto the bottom of an 8” or 9” deep cheesecake pan. Bake for 10 minutes, remove from the oven, and let it cool completely.
02 - Combine the brown sugar, flour, and cinnamon in a bowl. Stir in the melted butter until the mixture is fully incorporated. Set aside while preparing the cheesecake batter.
03 - Grease the sides of the cheesecake pan. Beat the softened cream cheese with an electric mixer on medium speed for 3 minutes until creamy. Add the brown sugar and granulated sugar, and beat for another 2 minutes. Scrape down the bowl and beat for 30 seconds more. Mix in the sour cream until combined, scraping the bowl as necessary to prevent lumps. Add the eggs one at a time, mixing until just combined after each addition. Avoid overmixing. Stir in the vanilla extract and salt briefly.
04 - Spread 1/3 of the cheesecake batter over the cooled crust. Top with 1/3 of the cinnamon swirl mixture, breaking it into crumbs and sprinkling it evenly. Repeat with another layer of cheesecake batter and another third of the cinnamon swirl. Add the remaining cheesecake batter and finish with the remaining cinnamon swirl. Use a spatula to spread the crumbs and cover with batter to prevent cracking.
05 - Wrap the bottom of the cheesecake pan with multiple layers of foil. Place the pan inside a larger roasting pan and fill the roasting pan with hot water to create a water bath. Bake at 325°F (165°C) for 60 to 75 minutes, or until the center jiggles slightly when the pan is gently shaken, and the edges are set. Turn the oven off and let the cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours before serving.
06 - Beat the cream cheese with an electric mixer for 1 minute. Add powdered sugar and mix until smooth. Stir in the vanilla extract. In a separate bowl, whip heavy cream to stiff peaks with an electric mixer (about 3 minutes). Fold the whipped cream into the cream cheese mixture until combined.
07 - Transfer the frosting into a piping bag fitted with a round tip. Pipe a swirl on top of the cheesecake. Sprinkle with cinnamon powder, serve, and enjoy.

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