Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Filling:
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 1½ tablespoons ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Batter:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
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Prepare the Crust:
- Preheat oven to 325°F.
- Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl.
- Stir in melted butter until combined.
- Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
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Make the Cinnamon Filling:
- In a bowl, mix brown sugar, flour, and cinnamon.
- Add melted butter and stir until combined.
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Make the Cheesecake Batter:
- Beat cream cheese until smooth.
- Add sugar and mix.
- Mix in eggs one at a time.
- Add vanilla and sour cream, mixing until smooth.
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Assemble the Cheesecake:
- Pour half of the batter over the crust.
- Drop half the cinnamon filling in spoonfuls over the batter and swirl.
- Add the remaining batter, then drop in the rest of the cinnamon filling and swirl.
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Bake:
- Bake for 50–60 minutes, until the center is slightly jiggly.
- Turn off the oven, crack the door, and let cool for 1 hour.
- Refrigerate for at least 4 hours.
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Make the Frosting:
- Beat cream cheese and butter until smooth.
- Mix in powdered sugar and vanilla.
- Add milk as needed for a spreadable consistency.
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Serve:
- Pipe or spread frosting over the cheesecake before serving.