Cinnamon Roll Cheesecake

Directions

1. 1

   Preheat oven to 325F. Line and grease a 7 inch springform pan with parchment paper. Set aside.

2. 2

   Make the cinnamon mixture. Add the melted butter, cinnamon, brown sugar and flour. Mix together and set aside.

3. 3

   Mix together the graham cracker crumbs, cinnamon and melted butter. Pat into the bottom and up the sides of the springform pan.

4. 4

   Bake for 10 minutes.

5. 5

   Mix together the room temp cream cheese and whisk until fluffy. Add in the sugar and whisk again.

6. 6

   Whisk in the eggs, one at a time. Batter should be nice and smooth. Add in the vanilla and heavy cream and whisk.

7. 7

   Pour half of the batter into the crust and then sprinkle half of the cinnamon sugar mixture on top. Then pour the rest of the batter. Sprinkle the remaining cinnamon mixture across.

8. 8

   Place the pan inside an 9x9 or any larger pan than the 7 inch pan.

9. 9

   Pour hot water into the 9x9 pan until the 7 inch springform pan is halfway dunked in the water.

10. 10

    Bake for 65-75 minutes or until the edges are lightly brown. The cheesecake will be slightly jiggly.

11. 11

    Remove the cake from the oven and cool for 10 minutes in the water.

12. 12

    Let it out of the water and cool completely for about 1 hour.

13. 13

    Cover and refrigerate overnight!