Swirled Cinnamon Cheesecake (Print Version)
# Ingredients:
01 -
1 cup (220g) brown sugar, used for the filling.
02 -
6 tablespoons (85g) melted butter, for the crust.
03 -
1½ cups (180g) crushed graham crackers.
04 -
⅓ cup (39g) plain flour.
05 -
¼ cup (55g) brown sugar, for making the crust.
06 -
1 tablespoon cinnamon powder.
07 -
½ teaspoon ground cinnamon, added to the crust.
08 -
⅓ cup (76g) melted butter, mixed into the swirl.
09 -
¼ cup (50g) white sugar.
10 -
32 oz (907g) room temperature cream cheese.
11 -
4 eggs, brought to room temperature.
12 -
1 tablespoon vanilla extract for flavor.
13 -
½ teaspoon salt to balance the flavors.
14 -
6 tablespoons (85g) softened cream cheese, for topping.
15 -
1 cup (125g) powdered sugar, used for frosting.
16 -
1 cup (240ml) chilled heavy whipping cream.
17 -
½ cup (120g) sour cream to add creaminess.
# Instructions:
01 -
Stir together crushed graham crackers, melted butter, cinnamon, and sugar. Press into your pan and bake for 10 minutes at 325°F.
02 -
Mix together melted butter, flour, brown sugar, and cinnamon until combined.
03 -
Blend cream cheese until smooth, then mix in sugars and sour cream. Add eggs one by one, finishing with salt and vanilla.
04 -
In your pan, pour in layers of the batter with the swirl mixture in between each layer.
05 -
Put in a water bath and bake for 60-75 minutes at 325°F until the edges are firm but the center is wobbly.
06 -
Switch off oven and let it rest inside for one hour. Chill in the fridge for at least 6 hours.
07 -
Whip cream cheese, powdered sugar, and some vanilla until fluffy. Gently fold in the whipped cream, then pipe and sprinkle cinnamon on top.
# Notes:
01 -
A water bath keeps it from cracking.
02 -
This can be frozen or made a day ahead.
03 -
Store in the fridge for 4-5 days.