Cinnamon Roll Cheesecake

Crust:

2 cups Graham Crackers crumbs (about 12 crackers)

4 tbsp light Brown Sugar

1 tsp Cinnamon, ground

6 tbsp Unsalted Butter melted

Cinnamon Crumble:

1 cup light Brown Sugar packed

1 tbsp Cinnamon, ground

6 tbsp Flour (all-purpose)

6 tbsp Unsalted Butter melted

Cheesecake Filling:

4 Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

2 tbsp Flour (all-purpose)

2 tsp Vanilla

5 Eggs at room temperature

3/4 cup Heavy Whipping Cream

Cream Cheese Topping:

1 tbsp Unsalted Butter softened

1 ounce Cream Cheese, original - Philadelphia - 8 oz softened

1/4 tsp Vanilla

3/4 cup Powdered Sugar

1-1/2 tbsp Heavy Whipping Cream

Preheat oven to 350 degrees Fahrenheit. Grease a 9" springform pan with non-stick spray and set aside.

Start with the crust by putting about 12 graham crackers into a food processor. Pulse until you get a fine crumb. Add in the remaining crust ingredients and pulse until well combined.

Pour the curst mixture into the bottom of the prepared springform pan and (using a clean hand or a spatula) press down to form the crust. Be sure to take a little up the sides of the pan as well.

Bake the crust for about 10 minutes on 350 degrees, then set aside.


Cinnamon Crumble:
Combine all the ingredients into a medium size bowl and use a fork to mix them until you have a nice crumble. Set aside.

Cheesecake Filling:
Start by putting your room temperature cream cheese (4) into the bowl of a stand mixer. A paddle attachment would be good for this. Cream until light and fluffy and you do not see any bumps. Add sugar (1 cup) and flour (2 tbsp) and mix for about 1 minute.

While the mixer is on low speed, add vanilla (2 tsp) and each egg (5) one at a time. Allow each egg to combine fully before adding the next.

Once all the eggs are combined, set your mixer to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream (3/4 cup) and mix for an additional 1-2 minutes.

Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture, using your fingers to break the crumble into small pieces. Add another layer of cheesecake filling, followed by another 1/3 of the crumble. Add the remaining cheesecake filling, topped with the remaining crumble.

Place the cheesecake in the center of your oven and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees F and bake for an additional 1 hour and 30 minutes.

Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes. DO NOT open the oven door.

After the 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Take the cheesecake out of the oven and chill. I prefer to let it chill overnight in the refrigerator.

Cream Cheese Topping:
Add all of the ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Put the mix into a piping bag or a sandwich bag with a small hole in one corner. Pipe the topping over the chilled cheesecake and enjoy!