Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue to beat until well combined. Add the sour cream, eggs, vanilla extract, and ground cinnamon, beating until the mixture is smooth and creamy.
Create the Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cinnamon swirl mixture over the batter, then gently swirl it with a knife. Pour the remaining cheesecake batter on top, and drizzle with the remaining cinnamon swirl mixture, swirling it again for a marbled effect.
Bake: Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually in the oven for 1 hour.
Chill and Glaze: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight. Before serving, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cheesecake and let it set before slicing.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes
Kcal: 450 kcal | Servings: 12 servings