Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cinnamon Swirl:
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Cream Cheese Frosting (Optional):
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Prepare the Cinnamon Swirl: In a small bowl, combine brown sugar and cinnamon. Cut in the softened butter with a fork or pastry blender until the mixture resembles coarse crumbs.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the cinnamon sugar mixture over the filling. Dollop spoonfuls of the remaining cheesecake filling over the cinnamon sugar. Swirl gently with a knife or toothpick. Sprinkle the remaining cinnamon sugar mixture on top.
- Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is almost set (it should still jiggle slightly).
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the oven and let it cool completely on a wire rack.
- Chill the Cheesecake: Cover the cheesecake and refrigeratem for at least 4 hours, or preferably overnight.
- Prepare the Frosting (Optional): In a medium bowl, beat softened cream cheese until smooth. Gradually beat in powdered sugar until creamy. Stir in milk and vanilla extract until smooth and spreadable.
- Serve: Remove the sides of the springform pan. Drizzle with cream cheese frosting, if desired, and enjoy!
Notes
- For a smoother cheesecake, ensure your cream cheese and eggs are at room temperature.
- To prevent cracking, avoid overmixing the filling and cool the cheesecake gradually.
- The cinnamon swirl can be placed in layers for a more pronounced effect.
- This cheesecake is best served chilled.
- Prep Time: PT30M
- Cook Time: PT1H
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg