Cinnamon Roll Cheesecake Delight (Print Version)

# Ingredients:

→ For the Crust

01 - 2 cups graham cracker crumbs (about 16 full sheets, finely crushed)
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1 teaspoon ground cinnamon

→ For the Cheesecake Filling

05 - 3 packages (8 oz each) cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 1/2 cup sour cream, at room temperature
08 - 3 large eggs, at room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon ground cinnamon

→ For the Cinnamon Swirl

11 - 1/4 cup unsalted butter, melted
12 - 1/2 cup brown sugar, packed
13 - 1 tablespoon ground cinnamon

→ For the Glaze

14 - 1 cup powdered sugar
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 163°C (325°F). Wrap the outside of a 23 cm (9-inch) springform pan with aluminum foil to prevent leaking. Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Press evenly into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden. Remove and cool while preparing the filling. Keep oven temperature at 163°C.
02 - In a large bowl, beat softened cream cheese on medium speed until smooth, about 2-3 minutes. Add sugar and mix until combined. Mix in sour cream, vanilla extract, and ground cinnamon until smooth. Add eggs one at a time, mixing gently to avoid overmixing. Pour filling over the cooled crust, spreading evenly.
03 - Combine melted butter, brown sugar, and ground cinnamon in a small bowl and stir until smooth. Transfer to a piping bag or ziplock bag with a corner snipped off. Pipe the mixture in a spiral pattern starting from the center outward. Use a toothpick or skewer to drag through the swirl, creating a marbled effect or spiderweb pattern.
04 - Place the springform pan on a baking sheet. Bake for 55-65 minutes. The cheesecake is done when edges are set but the center jiggles slightly (2-3 inches in the center). Turn off oven, crack the door, and let cheesecake cool slowly in the oven for 1 hour to prevent cracking.
05 - Run a thin knife around the pan edges after cooling in the oven. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture and flavor.
06 - In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with milk or powdered sugar as needed. Drizzle the glaze over the chilled cheesecake, allowing it to flow down the sides.
07 - For clean slices, dip a sharp knife in hot water, wipe dry, and slice. Repeat the process for each cut. Serve chilled and enjoy.

# Notes:

01 - Avoid overmixing eggs to prevent cracks in the cheesecake.
02 - Refrigerate overnight for improved flavor and texture.

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