Cinnamon Roll Cheesecake: A Perfect Blend of Sweet and Creamy

Preheat the oven to 325°F (163°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and ground cinnamon. Stir until everything is well mixed.

Press the mixture into the bottom of a 9-inch springform pan, ensuring it is compact and even. Bake for 8-10 minutes until golden, then remove from the oven and allow it to cool.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

Add the vanilla extract, eggs, sour cream, and flour. Beat until everything is well combined and the batter is smooth.

Pour the cheesecake filling over the cooled crust in the springform pan.

Prepare the Cinnamon Swirl:

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Stir until the mixture is smooth and fully combined.

Drop spoonfuls of the cinnamon mixture over the cheesecake batter in the pan. Use a knife or skewer to gently swirl the cinnamon into the cheesecake batter for a marbled effect.

Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set, but the center still jiggles slightly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.

Chill and Serve:

Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

Once chilled, run a knife around the edges of the springform pan to loosen the cheesecake, then remove the sides of the pan.

Slice, serve, and enjoy!

Serving and Storage Tips:

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