Ingredients:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
1/4 cup unsalted butter, melted
1/4 cup sugar
Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1 tablespoon ground cinnamon
1/4 cup brown sugar
Directions:
For the crust:
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a greased 9-inch springform pan. Set aside.
For the filling:
In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Pour half of the cream cheese mixture over the crust.
Mix ground cinnamon and brown sugar together, then sprinkle over the cream cheese layer.
Pour the remaining cream cheese mixture on top.
To bake:
Preheat oven to 325°F (162°C).
Bake cheesecake for 55-60 minutes, or until the center is just set.
Allow cheesecake to cool completely, then refrigerate for at least 4 hours.
To serve:
Run a knife around the edge of the pan to loosen the cheesecake before removing the springform.
Serve chilled.
Enjoy your Cinnamon Roll Cheesecake!
