Description
A delightful blend of creamy cheesecake and warm cinnamon roll flavors, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ½ cup brown sugar
- 2 tbsp flour
Instructions
- Preheat oven to 325°F (165°C). Mix crushed graham crackers with melted butter and press into a 9-inch springform pan. Bake for 10 minutes and cool.
- In a mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until combined.
- In a small bowl, mix brown sugar, cinnamon, and flour to create the cinnamon swirl.
- Pour half the cheesecake batter over the cooled crust, sprinkle half the cinnamon mixture on top, then layer the remaining batter and top with the rest of the cinnamon mix. Swirl gently with a knife or toothpick.
- Place on a baking sheet and bake for 60 minutes or until edges are set and center is slightly jiggly.
- Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
- Carefully remove the springform pan and serve as is or with cream cheese frosting.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Avoid overmixing to prevent cracks, and consider using a water bath for creaminess.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg