@jessbrown7126: Cinnamon Roll Cheesecake Prep Time: 35 minutes Cook Time: 1 hour Chill Time: 6 hours Servings: 12 Ingredients Crust 2 cups graham cracker crumbs ½ cup melted butter 2 tablespoons brown sugar Cheesecake 24 oz cream cheese, softened 1 cup granulated sugar 3 large eggs ½ cup sour cream 2 teaspoons vanilla extract Cinnamon Swirl ½ cup brown sugar 2 tablespoons melted butter 1½ teaspoons ground cinnamon Glaze 1 cup powdered sugar 2 tablespoons milk ½ teaspoon vanilla extract Instructions Preheat & Crust: Preheat oven to 325°F (163°C). Mix the crust ingredients together and press firmly into a springform pan. Bake for 10 minutes, then remove and cool slightly. Cheesecake Batter: Beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, then beat in eggs one at a time until combined. Cinnamon Swirl: In a separate small bowl, mix together the brown sugar, melted butter, and ground cinnamon. Layer & Swirl: Pour half of the cheesecake batter over the baked crust. Spoon half of the cinnamon mixture over the batter and gently swirl with a knife. Add the remaining cheesecake batter and top with the rest of the cinnamon mixture, then swirl again. Bake: Bake for 55–60 minutes. Chill: Cool completely at room temperature, then refrigerate for at least 6 hours. Glaze & Serve: Whisk the glaze ingredients together until smooth and drizzle over the chilled cheesecake before serving.

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