🍩 Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter until the texture resembles damp sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then set aside to cool slightly.
Step 2: Make the Cinnamon Swirl
- In a small bowl, mix together brown sugar, cinnamon, and melted butter until combined.
- Set aside — this will be your cinnamon roll swirl layer.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add sugar and mix until combined.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add sour cream, vanilla extract, and flour. Mix until smooth (don’t overbeat).
Step 4: Assemble the Cheesecake
- Pour half of the cheesecake batter over the cooled crust.
- Spoon half of the cinnamon swirl mixture on top and gently swirl it into the batter using a knife or skewer.
- Pour the remaining cheesecake batter over the top.
- Add the rest of the cinnamon swirl and gently swirl again to create a marbled effect.
Step 5: Bake the Cheesecake
- Place the springform pan in a larger baking dish and fill the outer pan halfway with hot water (water bath method).
- Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight for best texture.
Step 6: Make the Cream Cheese Glaze
- Beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, then mix in enough milk to achieve a smooth, pourable glaze.
- Drizzle over the cooled cheesecake before serving.
🍰 Tips for Success:
- Always use room-temperature cream cheese and eggs to avoid lumps.
- Don’t skip the water bath — it ensures a creamy, crack-free cheesecake.
- For extra decadence, top each slice with whipped cream and a sprinkle of cinnamon sugar.
- Store covered in the refrigerator for up to 5 days.
Would you like me to give you a no-bake version of this Cinnamon Roll Cheesecake too — one that sets in the fridge and tastes just as divine?
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