Cinnamon Roll Cheesecake

You will need:

Ingredients:

For the crust:
9 full sheets of Graham crackers 2 Tbsp brown sugar
2 tsp cinnamon
6 Tbsp melted butter
For the cheesecake:
32 oz cream cheese, room temperature 1 c sugar
1 cup sour cream
1 Tbsp vanilla
4 eggs
3 Tbsp flour
Cinnamon swirl: 3/4 c brown sugar 1 Tbsp cinnamon 6 Tbsp flour
6 Tbsp melted butter
Frosting:
4 oz cream cheese, room temperature 1/ 4 cup butter, room temperature
1 1/ 2 cup icing sugar
1 tsp vanilla
1 Tbsp very soft butter 1/ 2 tsp cinnamon
1 Tbsp brown sugar

Method:

Preheat the oven to 350 degrees. In a food processor grind the Graham crackers, brown sugar and cinnamon, and pulse until it turns to fine crumbs. Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps. Pour into the bottom of a 9” springform pan and firmly create an even layer to form the crust. Place in the oven and bake for 7 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 320 degrees. In a large bowl, beat the cream cheese until it’s smooth. Add in the sugar and beat for an additional minute. Add in the vanilla and continue to beat. Add in the eggs, one at a time until they are mixed in. Add the sour cream and mix. Add the flour and mix. Set aside for a minute.

In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter. Pour about half of the cream cheese mixture over the bottom of the crust. Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake. Add the remaining batter and repeat with the cinnamon crumble. Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake. Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake. Place in the oven and bake for 60-70 minutes, until the centre is firm. Remove and let cool to room temperature before placing in the refrigerator to chill completely. To make the frosting, cream 1⁄ 4 cup butter and cream cheese together. Add in the icing sugar and vanilla mix until smooth. In a small bowl, mix the very soft butter, cinnamon and brown sugar together. In a piping bag, coat the edges of the bag with the cinnamon/sugar mix and fill the centre part of the bag with the rest of the frosting.

Press down and create small swirls over the entire cheesecake. Frosting tip shown is 1M.

Tips: Feel free to reduce the recipe by half. A good substitute for the sour cream is a plain or vanilla yogurt.