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Ingredients
Scale
- 2 cups graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cinnamon
- ⅓ cup unsalted butter, softened
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons cinnamon
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the springform pan by lining the bottom with parchment paper.
- Crush graham crackers and mix with brown sugar and melted butter, then press into the pan.
- Preheat oven to 325°F.
- Beat cream cheese until smooth, add sugar, salt, and flour, then eggs one at a time, followed by vanilla and sour cream.
- Mix brown sugar, flour, cinnamon, and butter to create the cinnamon swirl.
- Layer the cheesecake: pour half the filling, sprinkle half the cinnamon mixture, add remaining filling, and top with the rest of the cinnamon mixture.
- Swirl the cinnamon mixture gently into the cheesecake.
- Bake for 55-60 minutes, then gradually cool in the oven.
- Refrigerate for at least 6 hours.
- Prepare frosting by beating cream cheese, powdered sugar, and cinnamon, then add heavy cream and vanilla.
- Decorate the chilled cheesecake with frosting and a sprinkle of cinnamon.
Notes
Ensure cream cheese is at room temperature for a smoother filling.
For clean slices, dip a knife in hot water before cutting.
Allow cheesecake to chill for a full 24 hours for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30
- Sodium: 360
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
- Cholesterol: 100