Ingredients
Graham Cracker Crust:
– 1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
– 1/4 cup brown sugar
– 1/2 tsp cinnamon
– 6 tbsp unsalted butter, melted
Cinnamon Roll Swirl:
– 1 cup brown sugar
– 1/3 cup all-purpose flour
– 1 tbsp ground cinnamon
– 1/3 cup unsalted butter, melted
Cheesecake Batter:
– 4 packages (8 oz each) cream cheese, softened
– 1 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup sour cream
– 4 large eggs, room temperature
– 1 tbsp vanilla extract
– 1/2 tsp salt
Cream Cheese Frosting:
– 6 tbsp cream cheese
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– 1-2 tsp cinnamon powder for dusting
Instructions
Crust Preparation:
Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press into a cheesecake pan and bake at 325°F for 10 minutes.
Cinnamon Swirl Preparation:
Mix brown sugar, flour, and cinnamon with melted butter. Set aside.
Cheesecake Filling:
Beat cream cheese until creamy. Add sugars and sour cream, mixing well. Incorporate eggs one at a time, followed by vanilla and salt. Alternate layers of the cheesecake batter with the cinnamon swirl in the pan, finishing with a layer of batter.
Baking:
Bake in a water bath at 325°F for 60-75 minutes until the edges are set but the center slightly jiggles.
Cooling:
Allow to cool in the turned-off oven for 1 hour, then chill in the refrigerator for at least 6 hours.
Frosting:
Beat cream cheese and powdered sugar together, then gently fold in whipped cream. Pipe or spread onto the chilled cheesecake and sprinkle with cinnamon.
Pro Tips:
– Temperature: Ensure all ingredients are at room temperature to achieve a smooth batter.
– Water Bath: Use a water bath during baking to help prevent cracks and ensure the cheesecake texture is creamy.
– Greasing: Grease the pan well and consider running a knife around the edges post-baking to prevent the cheesecake from sticking.
Enjoy!
