Oreo Cinnamon Roll Cheesecake

Ingredients:

Crust:

• 2 1/3 Cups Oreo Crumbs
• 8 Tbsp Unsalted Melted Butter
• 3 Tbsp Granulated Sugar

Cinnamon Sugar:

• 5 Tbsp Melted Unsalted Butter
• 1/2 Cup All Purpose Flour
• 1/3 Cup Sugar
• 1/4 Cup Brown Sugar
• 3 1/2 Tsp Cinnamon
• Pinch of Salt

Cheesecake Filling:

• 22 oz Room Temp Cream Cheese
• 1 Cup Sugar
• 1 Cup Thick Vanilla Yogurt
• 2 1/2 Tbsp Heavy Whipping Cream
• 3 Large Eggs
• 1 1/2 Tsp Vanilla
• 1/2 Cup Chopped Oreo Cookies
• Store Bought Whipped Topping to garnish (Truwhip)

Icing:

• 6 oz Room Temp Cream Cheese
• 3/4 Cups Powdered Sugar
• 1 Cup Heavy Whipping Cream
• 1/2 Tsp Vanilla

Instructions:

1. Preheat & Prep Pan: Preheat oven to 325°F and grease a 9" Springform pan with non-stick spray and parchment paper on the bottom. Cover the pan with aluminum foil (not directly in a water bath).

2. Make Cinnamon Sugar: In a bowl, combine all cinnamon sugar ingredients and refrigerate wrapped in plastic while you prepare the cheesecake.

3. Prepare the Crust: Mix Oreo crumbs, granulated sugar, and melted butter in a bowl until it reaches a sandy consistency. Press evenly into the bottom of the pan, covering the sides. Bake for 8 minutes, then set aside to cool.

4. Prepare Steamy Oven: Place a half sheet pan with hot water on the middle rack to create steam. This will help prevent the cheesecake from drying out.

5. Make Cheesecake Batter:

   • Beat the cream cheese and sugar for 3-4 minutes until smooth.
   • Add eggs one at a time, mixing on low speed, then medium-high speed to fully combine.
   • Mix yogurt, heavy whipping cream, and vanilla in a separate bowl, then add it to the cream cheese mixture and beat until smooth.
   • Gently fold in chopped Oreos.

6. Assemble Cheesecake:

   • Add half of the batter to the crust. Sprinkle 1/3 of the cinnamon sugar mixture over the batter.
   • Add the remaining batter and top with another 1/3 of the cinnamon sugar mixture. Swirl with a knife or offset spatula.
   • Cover the remaining batter with cinnamon sugar, and bake for 60 minutes.

7. Cool: Turn off the oven and leave the door slightly ajar. Let the cheesecake sit for 60 more minutes in the oven to cool slowly. After that, remove the cheesecake and cool for 30 minutes on a cooling rack. Wrap in plastic and refrigerate for 4-6 hours.

8. Prepare Icing: Beat cream cheese, powdered sugar, whipping cream, and vanilla until creamy and fluffy.

9. Decorate:

   • Remove the cheesecake from the springform pan. Use an offset spatula to smooth any cracks.
   • Decorate with icing using a piping bag (or spread it), dust cinnamon on top, add whipped topping swirls, and garnish with Oreo crumbs and halved Oreos.

Tips:

• Cracks: If your cheesecake cracks, use an offset spatula to gently smooth the cracks with icing.
• Storage: Refrigerate leftovers for up to 5 days.