Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 180 grams)
- 1/4 cup brown sugar (about 55 grams)
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter (melted (about 85 grams))
For the Cinnamon Roll Swirl:
- 1 cup brown sugar (about 220 grams)
- 1/3 cup all-purpose flour (about 39 grams)
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter (melted (about 76 grams))
For the Cheesecake Batter:
- 4 packages (8 oz each cream cheese, softened (about 2 lbs))
- 1 cup brown sugar (about 220 grams)
- 1/4 cup granulated sugar (about 50 grams)
- 1/2 cup sour cream (about 120 grams)
- 4 large eggs (room temperature)
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the Cream Cheese Frosting:
- 6 tbsp cream cheese (softened (about 85 grams))
- 1 cup powdered sugar (about 125 grams)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (about 240 ml)
- 1-2 tsp cinnamon powder
Instructions
Making the Graham Cracker Crust:
- Preheat Oven: Set to 325°F.
- Prepare Crust: Process graham crackers into fine crumbs. Mix with brown sugar and cinnamon.
- Add Butter: Combine melted butter with the crumb mixture until well mixed.
- Form Crust: Press into the bottom of an 8 or 9-inch springform pan.
- Bake Crust: Bake for 10 minutes, then let it cool.
Making the Cinnamon Roll Swirl:
- Mix Ingredients: In a bowl, combine brown sugar, flour, and cinnamon. Mix in melted butter until well combined.
Making the Cheesecake Batter:
- Prepare Pan: Grease the sides of the cheesecake pan.
- Beat Cream Cheese: Beat cream cheese on medium speed for 3 minutes until creamy.
- Add Sugars: Add brown and granulated sugar and beat for another 2 minutes.
- Add Sour Cream: Mix in sour cream, scraping the bowl as needed.
- Add Eggs: Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
- Add Flavorings: Mix in vanilla extract and salt.
Assembling the Cheesecake:
- Layer Batter and Swirl: Pour 1/3 of the cheesecake batter into the pan over the cooled crust. Sprinkle 1/3 of the cinnamon swirl mixture on top. Repeat with another 1/3 of the batter and 1/3 of the swirl. Top with the remaining batter and swirl.
- Create Water Bath: Wrap the bottom of the pan with foil and place in a larger roasting pan. Add hot water to the roasting pan to form a water bath.
- Bake: Bake in the preheated oven for 60 to 75 minutes, until the center is slightly jiggly but the edges are set.
- Cool Gradually: Turn off the oven and let the cheesecake sit inside for 1 hour. Then refrigerate for at least 6 hours.
Making the Cream Cheese Frosting:
- Beat Cream Cheese: Beat cream cheese for 1 minute.
- Add Sugar and Vanilla: Mix in powdered sugar and vanilla extract until smooth.
- Whip Cream: In another bowl, whip heavy cream until stiff peaks form (about 3 minutes).
- Combine: Fold whipped cream into the cream cheese mixture.
Decorating the Cheesecake:
- Frost: Pipe the frosting on top of the chilled cheesecake using a piping bag with a round tip.
- Sprinkle: Dust with cinnamon.
Notes
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
- Freeze: Freeze in an airtight container for up to 2 months. Wrap tightly in plastic wrap before placing in the container. Thaw in the fridge overnight.
Notes
- Crust: Digestive biscuits can be used instead of graham crackers.
- Brown Sugar: Use either light or dark brown sugar, but light is recommended for this recipe.
- Prevent Cracks: Grease the pan, avoid overmixing once eggs are added, use a water bath, and allow gradual cooling in the oven. If using a convection oven, reduce the temperature by 20°F.