Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake
Servings: 12
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes (plus cooling time)
Kcal: ~450 per slice

Ingredients:
For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cinnamon Roll Filling:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon ground cinnamon
1/4 cup milk
1 large egg
For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cream Cheese Frosting:

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1-2 tablespoons milk (as needed)
1 teaspoon vanilla extract
Directions:
Preheat Oven & Prepare the Pan:

Preheat the oven to 325°F (160°C).
Grease a 9-inch springform pan or line it with parchment paper.
Make the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Mix until well combined and crumbly.
Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.
Bake the Crust:

Bake in the preheated oven for 10 minutes, then remove and set aside to cool slightly.
Prepare the Cinnamon Roll Filling:

In a medium bowl, combine flour, granulated sugar, softened butter, ground cinnamon, milk, and egg.
Mix until smooth and well combined.
Drop spoonfuls of the cinnamon roll filling over the crust and use a knife to swirl it slightly into the crust.
Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually add sugar and mix until well combined.
Add eggs one at a time, mixing until just combined after each addition.
Mix in sour cream and vanilla extract until smooth.
Assemble the Cheesecake:

Pour the cheesecake filling over the crust and cinnamon roll filling, spreading it evenly.
Bake the Cheesecake:

Bake for 55-60 minutes, or until the center is set and only slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for an additional 15 minutes to cool gradually.
Prepare the Cream Cheese Frosting:

In a medium bowl, beat the softened cream cheese and butter until smooth.
Gradually add powdered sugar, mixing until well combined.
Add milk as needed to reach a smooth, spreadable consistency, and mix in vanilla extract.
Chill & Serve:

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Once chilled, carefully remove the sides of the springform pan and spread the cream cheese frosting on top.