Ingredients
Scale
For the Crust
- 2 cups crushed graham crackers
- 1/4 cup melted butter
- 2 tbsp sugar
For the Cinnamon Swirl
- 1/2 cup brown sugar
- 1 1/2 tbsp ground cinnamon
- 4 tbsp melted butter
For the Cheesecake
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: combine graham crackers, melted butter, and sugar. Press into pan and bake 8–10 minutes. Set aside.
- Prepare cinnamon swirl: mix brown sugar, cinnamon, and melted butter into a thick paste.
- Make cheesecake filling: beat cream cheese and sugar until smooth. Add sour cream and vanilla. Beat in eggs one at a time until just combined.
- Layer cheesecake: pour half the batter over crust, add half the cinnamon swirl and gently swirl. Pour remaining batter and swirl in remaining cinnamon mixture.
- Bake cheesecake on a baking sheet for 50–60 minutes until center is slightly jiggly but set. Cool in oven with door slightly open for 1 hour.
- Make glaze: whisk powdered sugar, milk, and vanilla. Chill cheesecake at room temperature, then refrigerate at least 4 hours or overnight. Drizzle glaze before serving.
Notes
- For extra flavor, try a Biscoff or Oreo cookie crust.
- Cool cheesecake gradually in oven to prevent cracks.
- Store leftovers in fridge up to 5 days, or freeze up to 3 months (without glaze).
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian