Cinnamon Roll Cheesecake

1. Preheat oven to 350F.

2. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.

Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.

Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.

Reduce oven temperature to 325.

3. Make the cinnamon crumble layer. In a medium bowl, add brown sugar, cinnamon, and flour and mix to combine. Add in melted butter and use fork to claw/mix ingredients together until combined. Set aside until ready to use.

4. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, and sugar. Beat until well combined.

Add in the heavy cream, salt and vanilla extract and mix just until combined.

Add in the eggs one at a time, mixing just until combined.

5. Pour 1/3 of the cheesecake batter into the cooled crust. Add 1/3 of cinnamon crumble mixture. Pour another 1/3 cheesecake mixture on top, then top with another 1/3 of cinnamon crumble mixture. Pour remaining 1/3 cheesecake mixture on top and remaining 1/3 cinnamon crumble mixture on top.

Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.

Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

6. Bake in 325F preheated oven for 50-60 minutes, or until the edges are set and the center wobbles slightly.

7. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.

8. Place the cheesecake in the refrigerator and allow to cool for 6 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.

9. Make the whipped cream topping.  In the bowl of a stand mixer fitted with the whip attachment, or a large mixing bowl, using a handheld mixer, add heavy cream and powdered sugar. Beat until stiff peaks form.

10. Add the whipped cream on top of the cheesecake. If you desire to do rosettes around the perimeter, I used a 1M Wilton tip. Dust with cinnamon sugar, if desired. Serve and enjoy!