This Cinnamon Roll Cheesecake is a spectacular dessert that combines the best of both worlds, making it a crowd-pleaser at any gathering. Enjoy the flavors of fall with each creamy, spiced bite!

Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.
5️⃣ Cooling:
Allow to cool in the turned-off oven for 1 hour, then chill in the refrigerator for at least 6 hours.
6️⃣ Frosting:
Beat cream cheese and powdered sugar together, then gently fold in whipped cream. Pipe or spread onto the chilled cheesecake and sprinkle with cinnamon.
Pro Tips:
Temperature: Ensure all ingredients are at room temperature to achieve a smooth batter.
Water Bath: Use a water bath during baking to help prevent cracks and ensure the cheesecake texture is creamy.
Greasing: Grease the pan well and consider running a knife around the edges post-baking to prevent the cheesecake from sticking.