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 cup 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).
- For the crust, mix graham cracker crumbs, sugars, and cinnamon in a bowl. Add melted butter and stir until moistened.
- Press the mixture firmly into the bottom and sides of a 9” springform pan. Set aside.
- For the cheesecake, mix cream cheese and sugar on medium-low speed until smooth.
- Stir in sour cream, vanilla, and salt until combined.
- Add eggs one at a time on low speed until incorporated. Set aside.
- For the cinnamon swirl, mix flour, sugar, cinnamon, and butter in a small bowl until combined.
- Take ½ cup of the cinnamon mixture and mix with 2-3 tablespoons of cheesecake batter in a separate bowl.
- Place the cinnamon mixture in a piping bag or Ziploc bag.
- Pour half of the cheesecake batter into the crust, followed by the cinnamon sugar crumble, and then the remaining cheesecake batter.
- Pipe the cinnamon mixture in a swirl over the top.
- Bake on the center rack for 40-50 minutes until set at the edges but jiggly in the center.
- Turn off the oven and crack the door, letting cheesecake cool for 1 hour in the oven.
- Cool on the counter until mostly cool, then refrigerate for at least 6 hours or overnight.
- For the topping, whisk powdered sugar, vanilla, and milk for the glaze; drizzle over the cheesecake.
- For whipped cream, beat heavy cream, sugar, and vanilla until stiff peaks form. Pipe around the cheesecake and sprinkle with cinnamon sugar.
- Remove the springform ring, slice, and serve.
Notes
For best results, make sure your cream cheese is completely softened before mixing.
Chilling overnight enhances the flavor and texture of the cheesecake.
Feel free to adjust the amount of cinnamon in the swirl to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- 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.