Cinnamon Roll Cheesecake with Cream Cheese Icing

9. Pour half of the cheesecake batter over the cooled crust.

10. Drop spoonfuls of the cinnamon swirl mixture over the cheesecake batter.

11. Use a knife or skewer to swirl the cinnamon mixture into the batter.

12. Pour the remaining cheesecake batter over the swirled layer.

13. Drop spoonfuls of the remaining cinnamon swirl mixture on top and swirl it into the batter.

Bake the Cheesecake:

14. Place the springform pan in a larger baking dish and fill the baking dish with hot water to create a water bath (this helps prevent cracking).

15. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.

16. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

17. Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Cream Cheese Icing:

18. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

19. Gradually add the powdered sugar and mix until well combined.

20. Stir in the vanilla extract and add milk, one tablespoon at a time, until the icing reaches your desired consistency.

Serve and Enjoy:

21. Remove the cheesecake from the springform pan and place it on a serving plate.

22. Drizzle the cream cheese icing over the top of the cheesecake.

23. Slice and serve this delicious Cinnamon Roll Cheesecake with Cream Cheese Icing.

Nutrition:

Prep Time: 30 minutes

Cook Time: 60 minutes

Chill Time: 5+ hours

Total Time: 6+ hours

Servings: 12 slices

Enjoy this decadent combination of cinnamon rolls and cheesecake, perfect for any dessert lover!