For the Crust:
• 1 ½ cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp sugar
For the Cheesecake Filling:
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
For the Cinnamon Swirl:
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup melted butter
For the Icing:
• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it firmly.
4. Bake the crust for 8–10 minutes. Remove and set aside to cool.
2. Make the Cheesecake Filling:
1. In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Mix in the sour cream and vanilla extract until fully incorporated.
3. Prepare the Cinnamon Swirl:
1. In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix until smooth.
4. Assemble the Cheesecake:
1. Pour half of the cheesecake batter over the cooled crust.
2. Drizzle half of the cinnamon swirl mixture over the batter. Use a knife or toothpick to gently swirl it into the batter.
3. Add the remaining cheesecake batter on top, followed by the rest of the cinnamon swirl mixture. Swirl again for a marbled effect.
5. Bake the Cheesecake:
1. Place the springform pan on a baking sheet to catch any drips.
2. Bake at 325°F (163°C) for 50–60 minutes, or until the center is slightly jiggly but the edges are set.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
6. Chill the Cheesecake:
1. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
7. Make the Icing:
1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach a drizzle-able consistency.
8. Decorate and Serve:
1. Remove the cheesecake from the springform pan and drizzle the icing over the top.
2. Slice and serve!
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