Ingredients:

  • 12.4 oz refrigerated cinnamon roll dough
  • 4 tbsp unsalted butter, melted and divided
  • 24 oz full-fat cream cheese, room temperature
  • 2 oz cream cheese, softened
  • 0.5 cup full-fat plain Greek yogurt
  • 0.66 cup granulated monk fruit sweetener
  • 3 large eggs, room temperature
  • 1 tbsp vanilla bean paste
  • 0.5 tsp sea salt
  • 0.25 cup dark brown sugar, packed
  • 1.5 tbsp ground Saigon cinnamon
  • 1 tsp cornstarch
  • 0.5 cup powdered erythritol
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Flatten the cinnamon roll dough and press into an even layer across the bottom of the pan. Brush with 2 tbsp melted butter. Par-bake for 10–12 minutes until slightly puffed. Let cool completely.
  3. In a stand mixer, beat 24 oz cream cheese and monk fruit sweetener on medium-low speed until smooth. Incorporate Greek yogurt, vanilla bean paste, and salt.
  4. Add eggs one at a time, mixing on low speed only until the yellow disappears to avoid over-aerating the batter.
  5. Prepare the swirl by whisking brown sugar, cinnamon, cornstarch, and the remaining 2 tbsp melted butter into a paste.
  6. Pour half the batter over the crust. Drop dollops of cinnamon paste, then cover with remaining batter and more paste. Swirl with a knife in a figure-eight pattern.
  7. Wrap the pan in heavy-duty foil and place in a water bath. Bake for 65 minutes. Turn off the oven and crack the door, allowing the cheesecake to cool slowly before refrigerating for 8 hours.
  8. Whisk 2 oz softened cream cheese, powdered erythritol, heavy cream, and vanilla extract. Drizzle over the chilled cheesecake before serving.