MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Roll Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

12 oz Graham crackers or digestive
- biscuits (340 g)
4 tb Brown sugar
8 tb Vegan butter (112 g);
- melted
1/2 ts Ground cinnamon (1 g)
1 pn Sea salt (optional);
- if butter is unsalted
1 c Brown sugar (220 g);
- packed
1/3 c All-purpose flour (39 g)
1 tb Ground cinnamon (8 g)
1/3 c Vegan butter (76 g); melted
32 oz Vegan cream cheese (907 g)
1 1/4 c Light brown sugar (250 g)
5 tb Corn starch (37.5 g)
1 1/3 c Full-fat coconut cream
2 ts Vanilla extract (10 ml)
3 tb Fresh lemon juice (45 ml)
1/4 ts Sea salt (1 g)
6 tb Vegan cream cheese (85 g)
1 c Powdered sugar (125 g)
1 ts Vanilla extract (5 ml)
1 c Coconut whipping cream
- (240 ml); cold
1 ts Ground cinnamon (2 g);
- up to 2 ts (4 g),
- for dusting

Preparation time: 40 minutes
Cooking time: 75 minutes

With a brown sugar cinnamon swirl and cream cheese frosting, this
cinnamon roll cheesecake recipe is cozy and decadent at the same time!

Crust:

Preheat your oven to 350?F (180?C) and position a rack in the
lower-middle part.

Add the graham crackers or digestive biscuits and brown sugar to a
food processor. Blitz into fine crumbs.

Slowly add melted butter and pulse until the mixture resembles damp
sand.

Transfer to a greased or sprayed 9" springform pan. Press the crumb
mixture firmly into the base and slightly up the sides.

Bake the crust for 10 minutes until aromatic and golden. Let it cool
on a wire rack to room temperature.

Once cool, wrap the outside of the pan in aluminum foil, going up the
sides to seal it for a water bath.

Cinnamon Swirl:

In a bowl, whisk together the brown sugar, flour, and cinnamon.

Pour in melted butter and stir until the mixture forms a moist,
crumbly consistency. Set aside.

Cheesecake Filling:

Reduce the oven temperature to 325?F (165?C).

In a stand mixer bowl, beat the vegan cream cheese briefly to soften,
about 10 seconds.

With the mixer on low, gradually add brown sugar. Beat until smooth
and fluffy, around 3 minutes. Scrape down the sides as needed.

In a separate bowl, whisk 1/3 cup of coconut cream with the corn
starch until no lumps remain.

Slowly add the corn starch mix, followed by the remaining coconut
cream, into the cream cheese. Mix about 15 seconds after each
addition. Scrape the bowl again.

Add vanilla extract, lemon juice, and salt. Mix until just combined.

Assemble The Cheesecake:

Pour 1/3rd of the cheesecake filling over the cooled crust.

Sprinkle 1/3rd of the cinnamon swirl mixture evenly over the batter,
breaking it up with your fingers.

Repeat the layering with another 3rd of the filling and cinnamon
swirl, then finish with the final 3rd of the filling.

Spread the last of the cinnamon swirl on top, gently pressing it into
the batter and smoothing it slightly. This prevents cracks while
baking. continued in part 2

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