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.
- Grind graham crackers into fine crumbs using a food processor. Mix with granulated sugar and melted butter until sandy, then press into an ungreased springform pan. Pre-bake for 10 minutes and let cool.
- Beat cream cheese and sugar together until smooth. Add sour cream and vanilla, then mix until combined. Gradually add eggs, mixing just until incorporated to avoid over-mixing.
- In another bowl, combine brown sugar, flour, and cinnamon, then mix in melted butter until crumbly.
- Wrap aluminum foil around the springform pan for water bath, and pour cheesecake batter in layers, alternating with the cinnamon mixture, swirling gently.
- Place the wrapped springform pan in a roasting pan, add boiling water to the roasting pan, and bake cheesecake for 65–85 minutes until edges are set but center wobbles slightly.
- Turn off the oven, slightly open the door, and let cheesecake cool in the oven for 1 hour. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with brown sugar and vanilla until medium peaks form. Spread or pipe on top of the chilled cheesecake and dust with cinnamon if desired.
- Carefully remove the springform rim, slice the cheesecake, and serve. Store leftovers in the refrigerator for up to 5 days.
Notes
Make sure the cream cheese is softened to room temperature for easier mixing.
Allow enough time for the cheesecake to cool completely before refrigerating for best results.
For a smoother texture, avoid over-mixing the batter once the eggs are added.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 32g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.