🍰 Cinnamon Roll Cheesecake 🍰

Savor the Sweetness of Home with Every Bite! Perfect for family gatherings and a delightful twist to your dessert repertoire.

🍽️ Ingredients 🍽️
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 cup sour cream
- 4 large eggs, room temperature
- 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup brown sugar (for the cheesecake batter)
- 1/3 cup unsalted butter, melted (for the cinnamon swirl)
- 1 tablespoon ground cinnamon (for the cinnamon swirl)
- 1 cup powdered sugar
- 1 cup brown sugar (for the cinnamon swirl)
- 4 packages (8 oz each) cream cheese, softened
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1½ cups graham cracker crumbs
- 6 tablespoons cream cheese, softened
- 1/4 cup brown sugar (for the crust)

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, 1/4 cup of brown sugar, and 1/2 teaspoon of cinnamon in a bowl. Stir in 6 tablespoons of melted butter, then press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
2. For the cinnamon swirl, mix 1 cup of brown sugar, 1/3 cup of flour, and 1 tablespoon of cinnamon in a small bowl. Blend in 1/3 cup of melted butter to form a thick paste. Set aside.
3. In a large bowl, beat the cream cheese until smooth. Gradually mix in 1 cup of brown sugar and 1/4 cup of granulated sugar. Add the sour cream, then the eggs one at a time, followed by 1 tablespoon of vanilla extract and salt, mixing until well incorporated.
4. Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of half the cinnamon swirl mixture over the batter, swirling lightly with a knife. Add the remaining batter, then the rest of the cinnamon swirl, and swirl again.
5. Place the springform pan in a water bath and bake at 325°F for 60-75 minutes. Turn off the oven, slightly open the door, and allow the cheesecake to cool for an hour before refrigerating for at least 6 hours.
6. For the frosting, beat 6 tablespoons of cream cheese with powdered sugar until smooth. Gradually add the heavy cream and 1 teaspoon of vanilla extract, beating until soft peaks form.
7. Frost the cooled cheesecake and sprinkle with ground cinnamon before serving.

🍎 Nutritional Information 🍎
- Calories: 560 per serving
- Carbohydrates: 55g
- Proteins: 9g
- Fats: 34g

💡 Tips and Tricks 💡
- For a firmer crust, chill it in the refrigerator while preparing the filling.
- A water bath helps prevent cracks by ensuring even baking and moisture.

⏳ Preparation Time ⏳
Preparation time: 30 minutes | Cooking time: 75 minutes | Serving: 12 servings