Lemon Cinnamon Roll Cheesecake

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PREP TIME: 30

BAKE TIME: 60 MIN

REST TIME: 90 MIN

TOTAL TIME: 180 MIN

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The most perfect cheesecake there ever was!

Ingredients

The Crust

• 2 1/3 Cups Graham Cracker Crumbs
• 10 Tbsp Unsalted Melted Butter
• 3 Tbsp Brown Sugar

Cinnamon Sugar

• 5 Tbsp Melted Unsalted Butter
• 1/2 Cup All Purpose Flour
• 1/3 Cup Sugar
• 1/4 Cup Brown Sugar
• 3 1/2 Tsp Cinnamon

Cheesecake Filling

• 22oz Room Temp Cream Cheese
• 1 Cup Sugar
• 3/4 Cup Siggi's Vanilla Yogurt
• 1/4 Cup Lemon Juice
• 2 Tbsp Lemon Zest
• 2 1/2 Tbsp Heavy Whipping Cream
• 3 Large Eggs
• 1 1/2 Tsp Vanilla
• Store Bought Lemon Curd I used Bonne Maman

Icing

• 6oz Room Temp Cream Cheese
• 3/4 Cups Powdered Sugar
• 1 Cup Heavy Whipping Cream
• 1/2 Tsp Vanilla

Instructions

Make sure all ingredients for the cheesecake are room temp so everything comes together nicely.

1. Preheat oven to 325F and prepare a 9" Springform pan with non stick spray and parchment paper atleast on the bottom.
2. Cover the bottom of the cheesecake pan with aluminum foil although were not placing the cheesecake directly in a water bath it helps in case there are spills.
3. Begin by making the cinnamon sugar by adding all of the cinnamon sugar ingredients together in a bowl and mix until combined.
4. Cover the cinnamon sugar in plastic wrap and place it in the refrigerator while you prepare the cheesecake.
5. On a separate bowl add sugar and cookie crumbs and mix until combined. Add butter and mix again until combined it will be a sandy consistency.
6. Spread evenly around the pan getting the sides and bottom smooth. Bake for 8 minutes and allow to cool while you make the cheesecake batter.
7. Before making the cheesecake batter place a deep half sheet pan on the middle rack and carefully add hot water to it (leaving the top rack for the cheesecake we are only looking to make the oven steamy we are not placing the cheesecake on a water bath. This is a simpler way to get the cheesecake not to dry and the half sheet pan will remain in the oven during the whole baking time.)
8. In a mixing bowl using a stand mixer or hand mixer on med-high speed beat cream cheese and sugar for 3-4 minutes until combined and smooth.
9. Add eggs one at a time mixing in slow speed until the eggs are mostly combined then beat on med-high speed until combined.
10. Add the lemon juice and lemon zest and mix until combined.
11. In a separate bowl add the yogurt, heavy whipping cream and vanilla. Mix it and add it to the cream cheese filling on med-high speed until combined.
12. Add half of the batter into the crust prepared pan.
13. Follow by adding 1/3 of the cinnamon sugar mix evenly adding it over the batter.
14. Add most of the remainning batter on top of the cinnamon sugar and again add another 1/3 cup of the cinnamon sugar swirling it around a bit with a knive or an offset spatula.
15. Add the left over batter and cover as much of the cinnamon sugar so we avoid cracks while baking. It is ok if it's a little exposed or if you can see it through the batter.
16. Carefully place the pan on the top rack and bake for 60 minutes.
17. Once the timer is up turn off the oven and open the oven door just a bit and allow the cheesecake to sit in the oven for 60 more minutes so that it can slowly come to room temperature and it does not crack.
18. Once that 60 minute timer is up place the cheesecake in a cooling rack and allow to cool outside of the oven for 30 minutes then you can carefully wrap the cheesecake still in the pan with plastic wrap and refrigerate for 4-6 hours.
19. When you are ready to beautify the cheesecake catefully remove the cheesecake from the springform pan.
20. Prepare the icing by adding all of the ingredients in a bowl and mixing with a hand mixer until creamy and fluffy.
21. The way you want to decorate the cheecake is completely up to you, I used a piping bag and no tip just cut enough of the top so that I can get a somewhat thicker swirl. One option you can do is place the lemon curd on top of the cheesecake and then pipe the swirls of icing on top or you can do like I did where I left space between the swirls so I can add the curd in the spaces in between.
22. Add whipped topping swirls on the top edges I used Truwhip and 1M piping tip. Garnish with lemon slices and mint.
23. Enjoy!

TIPS

1. You can keep these refrigerated for 5 days and take out your desired amount.
2. Share your pics with me on social media! #sweetmelibakery