Cinnamon Roll Cheesecake

Steps

1. 1

   Preheat the oven to 175 °C (350 °F) (350 °F (180 °C)).

2. 2

   Mix the graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar to form the crust mixture.

3. 3

   Press the crumb mixture evenly into a 23 cm (9-inch) springform pan.

4. 4

   Bake the crust for 8 minutes, then remove it from the oven.

   Start 8-minute timer
5. 5

   Beat the softened cream cheese with the granulated sugar until smooth.

6. 6

   Add the eggs one at a time, mixing after each addition.

7. 7

   Beat in the vanilla extract and sour cream until the filling is smooth.

8. 8

   In another bowl, combine the brown sugar, flour, cinnamon, and melted butter to prepare the cinnamon mixture.

9. 9

   Pour half of the cheesecake mixture over the baked crust.

10. 10

    Spoon half of the cinnamon mixture over the cheesecake and gently swirl it.

11. 11

    Add the remaining cheesecake mixture and repeat the swirl on top with the remaining cinnamon mixture.

12. 12

    Reduce the oven temperature to 160 °C (325 °F) (325 °F (160 °C)) and bake the cheesecake for 55–65 minutes, until the edges are set and the center still jiggles slightly.

    Start 65-minute timer
13. 13

    Let the cheesecake cool completely, then refrigerate it for at least 4 hours.

    Start 4-hour timer
14. 14

    Beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth to make the glaze.

15. 15

    Drizzle the glaze over the chilled cheesecake, slice, and serve.