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Title: Cinnamon Roll Cheesecake PT 2
Categories: Cheesecakes
Yield: 12 Servings

See part 1

Ensure the foil around the pan is secure. Place the cheesecake pan
into a deep roasting pan and fill the outer pan with hot water until
it reaches halfway up the sides of the cheesecake pan.

Bake And Chill:

Carefully place the cheesecake on the center rack of your preheated
oven. Bake for 70 to 75 minutes, just until the edges are slightly
puffed, the top appears matte rather than glossy, and the center has
a gentle wobble. Do not exceed this baking time. Once done, turn the
oven off and crack the door open using a wooden spoon or a folded
kitchen towel to let some of the heat escape gradually. Let the
cheesecake cool inside the oven for 1 hour.

Next, move the springform pan to a cooling rack. Use a small knife to
gently loosen the edges of the cheesecake from the sides of the pan.
Allow it to cool completely at room temperature for 1 to 3 hours.
Once fully cooled, place the cheesecake in the refrigerator to chill
and set for at least 6 hours--or ideally, overnight for best texture
and flavor.

Cream Cheese Frosting:

In a bowl, beat the vegan cream cheese for about 1 minute until
smooth.

Add powdered sugar and beat again until fluffy. Mix in vanilla
extract.

In a separate bowl, whip coconut cream until stiff peaks form, about 3
minutes.

Gently fold the whipped cream into the cream cheese mixture until
fully combined.

Decorate The Cheesecake:

Transfer frosting to a piping bag fitted with a round tip. Pipe on
top of the chilled cheesecake.

Finish with a dusting of ground cinnamon.

Store leftovers in the refrigerator for up to 4 to 5 days.

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/cinnamon-roll-cheesecake/>

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