Ingredients
Scale
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180g) full-fat sour cream, at room temperature
- 1 and 1/2 teaspoons vanilla extract or vanilla bean paste
- 3 large eggs, at room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (60g) all-purpose flour
- 1 Tablespoon ground cinnamon
- 5 Tablespoons (71g) unsalted butter, melted
- 1 and 1/2 cups heavy cream, cold
- 2 Tablespoons light or dark brown sugar
- 1 teaspoon pure vanilla extract
- optional: ground cinnamon, for garnish
Instructions
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the lower-middle position.
- Crush graham crackers in a food processor. Combine with sugar and melted butter in a bowl, then press into a springform pan to form the crust. Pre-bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar together until smooth. Mix in sour cream and vanilla, then add eggs one by one, mixing just until combined.
- In a separate bowl, mix brown sugar, flour, and cinnamon. Add melted butter and combine until crumbly.
- Wrap the bottom of the springform pan with aluminum foil and pour a third of the cheesecake batter into the crust. Layer with cinnamon mixture, add another third of the batter, more cinnamon mix, and finish with the remaining batter. Swirl gently with a knife.
- Place the springform pan into a larger roasting pan. Pour hot water into the pan to create a water bath.
- Bake for 65-85 minutes until the edges set, and the center slightly wobbles. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with brown sugar and vanilla until medium peaks form.
- Loosen the cheesecake from the springform pan and top with whipped cream. Dust with cinnamon if desired, then slice and serve.
Notes
The cheesecake benefits from a water bath to ensure even baking and reduce cracking.
For best results, allow the cheesecake to chill overnight before serving for optimal flavor and texture.
Use a hot knife to cut slices neatly to maintain the presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.