Step 1

👨‍🍳 1) Prepare Graham Cracker Crust: Preheat the oven to 325°F (160°C). Grease a springform pan. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 6 tbsp melted unsalted butter until combined. Press the mixture into the bottom of the prepared pan. Set aside.

Step 2

👨‍🍳 2) Make Cinnamon Roll Swirl: In a bowl, combine 1 cup brown sugar, 1/3 cup flour, 1 tbsp ground cinnamon, and 1/3 cup melted unsalted butter. Mix until a smooth paste forms. Set aside.

Step 3

👨‍🍳 3) Prepare Cheesecake Batter: In a large bowl, beat 907 grams softened cream cheese, 1 cup brown sugar, 1/4 cup granulated sugar, and 1/2 cup sour cream until smooth. Add 4 large room temperature eggs, 1 tbsp vanilla extract, and 1/2 tsp salt. Mix until fully combined.

Step 4

👨‍🍳 4) Assemble the Cheesecake: Pour half of the cheesecake batter over the crust in the pan. Spoon half of the cinnamon roll swirl mixture in dollops over the batter. Use a knife to gently swirl the cinnamon mixture into the batter. Repeat the process with the remaining batter and cinnamon swirl mixture.

Step 5

👨‍🍳 5) Bake the Cheesecake: Place the pan in the preheated oven and bake for approximately 60-70 minutes or until the center is slightly jiggly. Turn off the oven and let the cheesecake rest inside with the door closed for 1 hour. Remove the cheesecake and let it cool completely before refrigerating for at least 4 hours or overnight.

Step 6

👨‍🍳 6) Prepare Cream Cheese Frosting: In a bowl, mix 6 tbsp cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, and 1-2 tsp cinnamon powder until smooth. Gradually add 1 cup heavy whipping cream while mixing until the frosting is thick and spreadable.

Step 7

👨‍🍳 7) Frost the Cheesecake: Spread the cream cheese frosting over the cooled cheesecake.