Step 5: Blend in the sour cream, eggs, vanilla extract, and cinnamon. Mix on low speed until the ingredients are well incorporated, being careful not to overbeat the batter. Pour the cheesecake filling over the cooled crust, spreading it evenly.
Step 6: Prepare the cinnamon swirl by combining the melted butter, brown sugar, and cinnamon in a small bowl.
Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off. Pipe into the puff pastry sheet, spread it and then roll it in a spiral form. Place it on top of the cheesecake.
Step 7: Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Step 10: Sprinkle icing sugar on top, slice the cheesecake into portions and serve chilled.
Enjoy the perfect balance of creamy cheesecake, cinnamon sweetness, and buttery crust.
Here are some variations you can try for your Cinnamon Roll Cheesecake:
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