Creamy Cinnamon Roll Cheesecake (Printer-Friendly Version)

# What You'll Need:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup sugar
03 - ½ cup melted butter

→ Cinnamon Roll Layer

04 - ½ cup unsalted butter, softened
05 - ½ cup brown sugar
06 - 1 tablespoon ground cinnamon

→ Cheesecake Filling

07 - 24 oz cream cheese, softened
08 - 1 cup sugar
09 - 3 large eggs
10 - 1 tablespoon vanilla extract
11 - 1 cup sour cream

→ Cinnamon Swirl

12 - ¼ cup brown sugar
13 - 1 teaspoon ground cinnamon

→ Cream Cheese Frosting

14 - 4 oz cream cheese, softened
15 - ¼ cup unsalted butter, softened
16 - 1 cup powdered sugar
17 - 1 teaspoon vanilla extract
18 - 1-2 tablespoons milk (optional)

# Let's Cook!:

01 - Mix graham cracker crumbs, sugar, and butter. Press into springform pan. Bake at 325°F for 10 minutes.
02 - Mix softened butter, brown sugar, and cinnamon. Spread over cooled crust.
03 - Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
04 - Pour half filling over cinnamon layer. Sprinkle half cinnamon-sugar mix. Add remaining filling and cinnamon-sugar.
05 - Bake at 325°F for 55-65 minutes until center is slightly jiggly. Cool in cracked oven for 1 hour.
06 - Beat cream cheese and butter. Add powdered sugar and vanilla until smooth. Add milk if needed.
07 - Chill cheesecake 4 hours. Spread frosting on top before serving.

# Cook's Notes:

01 - Can substitute sour cream with Greek yogurt
02 - Pairs well with coffee or vanilla ice cream
03 - Allow proper cooling time for best texture

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