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Step 6: Prepare the cinnamon swirl by combining the melted butter, brown sugar, and cinnamon in a small bowl.
Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off. Pipe into the puff pastry sheet, spread it and then roll it in a spiral form. Place it on top of the cheesecake.
Step 7: Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
Step 8: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Step 10: Sprinkle icing sugar on top, slice the cheesecake into portions and serve chilled.
Enjoy the perfect balance of creamy cheesecake, cinnamon sweetness, and buttery crust.
