Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan. Set aside.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream, flour, and vanilla extract until well combined.
- Make the Cinnamon Swirl:
- In a small bowl, combine brown sugar, melted butter, and cinnamon. Mix until well combined.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter. Use a knife to gently swirl the cinnamon mixture into the batter. Pour the remaining cheesecake batter on top and drizzle with the remaining cinnamon swirl mixture. Swirl again with a knife.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Remove from oven and let cool completely.
- Make the Cream Cheese Icing:
- In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until well combined.
- Once the cheesecake is completely cooled, remove from the springform pan and spread the cream cheese icing over the top.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Cooling and Chilling Time: 5 hours | Total Time: 6 hours 30 minutes
Servings: 12 servings
