Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light or dark brown sugar
- ½ teaspoon ground cinnamon
- 7 Tablespoons salted butter (melted)
- 24 oz full-fat cream cheese (softened)
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 3 large eggs (room temperature preferred, lightly beaten)
- 1 cup light or dark brown sugar
- ⅓ cup flour
- 4 teaspoons ground cinnamon
- 5 Tablespoons salted butter (melted)
- ½ cup powdered sugar
- ⅛ teaspoon vanilla extract
- 2-3 teaspoons milk
- ¾ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- — Crust —
- In a bowl, mix graham cracker crumbs, granulated sugar, brown sugar, and ground cinnamon. Stir in melted butter until all crumbs are moistened.
- Firmly press the mixture into the bottom and sides of a 9” springform pan. Set aside.
- — Cheesecake —
- In a mixing bowl, blend softened cream cheese and sugar with an electric mixer on medium-low until smooth. Scrape the bowl to mix thoroughly.
- Add sour cream, vanilla extract, and salt, stirring until just combined.
- Incorporate the eggs one at a time, mixing on low speed after each addition and scraping the bowl again. Set aside for the cinnamon swirl preparation.
- — Cinnamon Swirl —
- In a separate bowl, combine flour, sugar, cinnamon, and melted butter until evenly moistened.
- Scoop out ½ cup of this mixture into another small bowl and add 2-3 Tablespoons of the cheesecake batter, mixing until smooth. Place this into a piping bag.
- — Assembly —
- Pour half of the cheesecake batter into the prepared crust. Sprinkle the remaining cinnamon sugar crumble over this layer.
- Top with the remaining cheesecake batter and pipe the cinnamon mixture over the surface in a swirl pattern.
- Bake for 40-50 minutes until the edges are set and the center jiggles slightly.
- Turn the oven off, slightly crack the door, and let it cool in the oven for 1 hour, then cool on the counter before refrigerating for at least 6 hours or preferably overnight.
- — Topping —
- Prepare the glaze by whisking together powdered sugar, vanilla extract, and milk until it holds shape. Drizzle over the cooled cheesecake.
- Make whipped cream by beating heavy cream, sugar, and vanilla until stiff peaks form. Pipe around the cheesecake and sprinkle with cinnamon sugar mixture.
- Remove the springform ring, slice, and serve.
Notes
Let the cheesecake chill overnight for the best flavor and texture.
Use room temperature cream cheese for a smoother batter.
Ensure the edges are set but the center remains slightly jiggly for a perfect cheesecake consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 429
- Sugar: 30g
- Sodium: 349mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 107mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.