Caramel Swirl Cinnamon Cheesecake Tart

1.Preheat your oven to 350°F (175°C).

2.Brush both sides of each tortilla lightly with melted butter. In a small bowl, mix the brown sugar with a pinch of cinnamon, then sprinkle evenly over the tortillas.

3.Cut the tortillas into quarters and press them gently but firmly into a 9-inch tart pan with a removable bottom, overlapping the pieces to form a sturdy crust. The edges should come slightly above the rim to hold the filling.

4.Bake the tortilla crust for 8-10 minutes until crisp and golden. Remove from oven and set aside to cool slightly.

5.In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, ground cinnamon, and vanilla extract, and continue to beat until well combined.

6.Add the eggs one at a time, mixing thoroughly after each addition, ensuring a smooth filling.

7.Pour half of the cream cheese mixture into the baked tortilla crust, smoothing the surface with a spatula.

8.Drizzle half of the caramel sauce evenly over the filling. Pour the remaining cream cheese mixture on top, then swirl the remaining caramel sauce over the surface using a knife or skewer to create a marbled effect.

9.Bake the tart for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.

10.Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

11.Before serving, drizzle additional caramel sauce over the tart for extra flavor and garnish if desired.