4 packages (8 oz each) cream cheese, softened
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
4 large eggs, room temperature
1 tbsp vanilla extract
1/2 tsp salt
Cream Cheese Frosting:
6 tbsp cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1-2 tsp cinnamon powder for dusting
Instructions:
Crust Preparation:
In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well mixed.
Press the mixture into the bottom of a cheesecake pan and bake at 325°F for 10 minutes. Allow to cool while preparing the filling.
Cinnamon Swirl Preparation:
In a separate bowl, mix together brown sugar, flour, and ground cinnamon.
Stir in melted butter until the mixture forms a smooth paste. Set aside for later use.
Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add brown sugar, granulated sugar, and sour cream, mixing until well combined.
Beat in eggs one at a time, followed by vanilla extract and salt, until the batter is smooth and velvety.
Layering and Baking:
Pour half of the cheesecake batter into the prepared crust.
Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a knife or spatula.
Repeat the layers with the remaining batter and cinnamon swirl mixture.
Bake the cheesecake in a water bath at 325°F for 60-75 minutes, or until the edges are set but the center still slightly jiggles.
Cooling and Chilling:
Continued on next page (page 3)
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