Pumpkin Cinnamon Roll Cheesecake

Holiday favorites combined!

1. Preheat Oven to 350F
2. Prepare water bath
3. Grease a 9 or 10-inch springform pan

Crust

Ingredient	Amount
Graham Crackers	2-3 pkgs
Light Brown Sugar	1/3 cup
Butter	1 stick
Cinnamon	1 tsp
Pumpkin Pie Spice	1 tsp

1. Combine Graham Cracker Crumbs,
   Sugar, Cinnamon, and
   Pumpkin Pie Spice in a medium bowl
2. Mix in melted butter
3. Firmly press the mixture into a 9 or
   10-inch springform pan
4. Bake the crust for 10 minutes

Filling

Ingredient	Amount
Light Brown Sugar	1 1/4 cups
Cinnamon	4 tsp
Pumpkin Pie Spice	2 tsp
All-Purpose Flour	1 cup
Butter	1 stick

1. Mix Brown Sugar, Cinnamon,
   Pumpkin Pie Spice, and
   All-Purpose Flour in a medium bowl
2. Mix in melted butter
3. Set Filling aside

Cheesecake

Ingredient	Amount
Cream Cheese	32 oz
Sugar	1 3/4 cup
Sour Cream	1/2 cup
Pumpkin Pie Spice	2 tsp
Vanilla Extract	2 tsp
Pumpkin Puree	1 can
Eggs	4

1. Beat room temperature Cream Cheese
   until smooth and creamy
2. Mix in Sugar and Vanilla until smooth
3. Mix in Cinnamon, Pumpkin Pie Spice,
   Flour, and Sour Creamli>
4. Mix in Pumpkin Puree
5. Mix in Eggs (Careful to not overmix)

Icing

Ingredient	Amount
Powdered Sugar	1 1/2 cup
Clear Vanilla Extract	1 tsp
Heavy Whipping Cream	6 Tbsp

1. Combine Powdered Sugar and Vanilla in a bowl
2. Slowly add Heavy Whipping Cream
3. Mix until medium-thick, icing consistency
4. Spread icing on fully cooled cheesecake

Instructions

1. Carefully layer Filling into the bottom of the Crust
2. Cover Filling layer with a Cheesecake layer
3. Continue alternating Filling and Cheesecake layers
4. Finish the top layer with a Cheesecake layer
5. Place in the water bath and bake for 1 hour
6. After 1 hour, turn off oven and crack the oven door to allow cooling
7. Once roughly room temp, place in the refrigerator for at least 8 hours

Alternative Process

You can fill dessert shells with extra Cheesecake and Filling for easy to grab snacks!
Can also be used instead of making your own crust.