Cinnamon Roll Cheesecake 🍰

Ingredients:

Graham Cracker Crust:
1 ½ cups graham cracker crumbs 🍪
1/4 cup brown sugar 🍬
1/2 cup unsalted butter, melted 🧈
Cheesecake Filling:
3 packages (8 oz each) cream cheese, at room temperature 🧀
1 cup granulated sugar 🍚
3 large eggs 🥚
1 teaspoon vanilla extract 🌿
Cinnamon Swirl Mixture:
1/4 cup brown sugar 🍬
1 ½ teaspoons ground cinnamon 🌰
2 tablespoons butter, melted 🧈

Instructions:

Prepare the Crust: Preheat the oven to 325°F (165°C). In a bowl, mix graham cracker crumbs with brown sugar and melted butter. Press this mixture into the bottom of a springform pan to form the crust, then refrigerate while preparing the filling.

Cheesecake Filling: Beat the cream cheese until smooth. Add the sugar and mix until fully incorporated. Add eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

Cinnamon Swirl Mixture: In a small bowl, combine brown sugar and cinnamon, then add the melted butter and mix.

Combine Layers: Pour half of the cheesecake filling over the crust. Add spoonfuls of the cinnamon mixture and swirl with a knife to create a marble effect. Pour the remaining cheesecake filling on top, and add more spoonfuls of cinnamon mixture, swirling again for a marbled look.

Bake: Bake for 50-60 minutes, or until the center is nearly set. Turn off the oven and leave the cheesecake inside for another 10 minutes to prevent cracking.

Cool and Serve: Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.