Ingredients
Equipment
Method
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a small bowl, mix together the brown sugar, all-purpose flour, and ground cinnamon until well combined. Set this mixture aside for the cinnamon swirls.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sour cream, granulated sugar, and brown sugar, mixing until well blended. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- Pour half of the cheesecake filling over the cooled crust, smoothing it into an even layer. Sprinkle half of the cinnamon filling mixture over the top. Pour the remaining cheesecake filling on top and then sprinkle the rest of the cinnamon mixture. Using a knife or skewer, gently swirl the cinnamon filling into the cheesecake batter.
- Bake the cheesecake for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- In a medium bowl, beat together the room temperature cream cheese, powdered sugar, and heavy cream until smooth and fluffy. Spread this mixture over the chilled cheesecake before serving.
Notes
- For a gluten-free option, use gluten-free graham cracker crumbs.
- Substitute Greek yogurt for sour cream for a lighter version.
- Use coconut sugar instead of brown sugar for a more natural sweetener.