Cinnamon Roll Cheesecake with Cream Cheese Frosting

INGREDIENTS

• Two cups graham cracker crumbs
• 4 tablespoons brown sugar
• 1 teaspoon floor cinnamon
• 5 tablespoons butter, melted
• 1 cup brown sugar, packed
• 1 tablespoon floor cinnamon
• 6 tablespoons flour
• 6 tablespoons butter, melted
• 4 (8 oz) packs of cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• 5 eggs, at room temperature
• ¾ cup heavy whipping cream
• 1 tablespoon butter, softened
• 1 oz cream cheese, softened
• ¼ teaspoon vanilla extract
• ¾ cup powdered sugar
• 1 ½ tablespoons heavy whipping cream

DIRECTIONS

Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray.

Make the Crust: Pulse graham crackers in a meals processor till fine. Add brown sugar, cinnamon, and melted butter; pulse till combined. Press into the pan to structure a crust.

Create the Cinnamon Crumble: Combine brown sugar, cinnamon, flour, and melted butter till crumbly. Set aside.

Prepare the Cheesecake Filling: Beat cream cheese till fluffy. Mix in sugar, flour, and vanilla. Add eggs one at a time, then heavy cream, beating till smooth.

Assemble the Cheesecake: Layer 1/3 of the filling over the crust, sprinkle with 1/3 of the crumble. Repeat layers, ending with crumble. Bake at 350°F for 15 minutes, then 200°F for 1 hour and 30 minutes. Let cool in the oven, then relax overnight.

Prep Time: 15 minutes | Cooking Time: 1 hour and 45 minutes | Total Time: 2 hours 30 minutes (plus chilling)

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