Impressive Cinnamon Roll Swirl Cheesecake

Here's what you'll need to make 1 very impressive, 9" round baked cheesecake:

Photo byCamila

Ingredients:

Cookie Crust:

• 1 1/2 cups biscoff cookie crumbs
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 6 tbsp salted butter, melted

Cinnamon Roll Swirl:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 cup unsalted butter, melted

Cheesecake Filling:

• 4, 8 oz packages cream cheese, at room temp
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 Tbl flour
• 1/2 cup sour cream, at room temp
• 4 large eggs, at room temp, lightly beaten
• 1 tbsp vanilla extract
• 1/2 tsp salt

Cream Cheese Frosting:

• 6 tbsp cream cheese, room temp
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1-2 tsp cinnamon powder

First, preheat your oven to 325ºF. In a bowl, combine the biscoff cookie crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture is well-coated.

Press mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes.

Once baked, remove the pan from the oven and allow the crust to cool. (Keep the oven on to continue preheating for the cheesecake).

Cinnamon Swirl:

While the crust is cooling, mix the brown sugar, flour, and cinnamon together in a bowl. Stir in the melted butter until the mixture is well combined. Set it aside for later use.

Cheesecake Batter

In a medium bowl, beat the cream cheese, sugar, and flour on medium speed until smooth, about 1 minute. Add the sour cream, vanilla, and salt, mixing until well combined. Be sure to scrape down the sides of the bowl.

Next, gradually add the lightly beaten eggs in 3-4 additions, mixing each addition just until incorporated. Avoid overmixing, as this can cause cracks in the cheesecake. You just want it evenly incorporated.

Spray or grease the exposed pan area above the cooled cookie crust. Pour one-third of the cheesecake batter over the cooled crust. Spread one-third of the cinnamon swirl mixture on top of this batter, breaking up any large crumbs with your fingers as you sprinkle.

Add another third of the cheesecake batter over the cinnamon swirl. Spread another third of the cinnamon swirl mixture over this layer of batter. Follow with the remaining batter and top with the remaining cinnamon swirl mixture. Use a spatula to gently spread the crumbs and ensure they are covered with batter, which can help prevent cracks.

Firmly tap the pan on the counter or a flat surface 3 times to release any air bubbles.

Place a roasting pan filled with hot water on the bottom rack of the oven and a loaf pan filled with hot water on each side of the upper rack. Position the cheesecake in the center and bake for 60-75 minutes. Avoid opening the oven door during baking.

To check for doneness, gently jiggle the pan. The cheesecake should have a slight jiggle just in the center, with the edges set.

Turn off the oven, leave the oven door cracked open slightly, and leave the cheesecake inside for at least 1 hour, but no longer than 2. This gradual cooling helps the center set and minimizes the risk of cracking.

After cooling, remove the cheesecake from the oven and place it on a cooling rack to cool completely. Once at room temperature, cover the top directly with plastic wrap and refrigerate for at least 6 hours before serving.

For The Cream Cheese Frosting:

Using an electric mixer, beat the cream cheese for about 1 minute. Add the powdered sugar and continue mixing for another minute. Incorporate the vanilla and mix well. Set the cream cheese mixture aside.

In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, which should take about 3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined.

Transfer the frosting to a piping bag fitted with a round tip. Pipe a swirl of frosting on top of the cheesecake. Finish by sprinkling cinnamon over the frosting.

Slice that baby and enjoy!!!