🛒 Ingredients
Crust
1½ cups graham cracker crumbs
¼ cup unsalted butter, melted
Cheesecake Filling
24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
1 tsp vanilla extract
Cinnamon Swirl
½ cup brown sugar, packed
2 tbsp ground cinnamon
¼ cup unsalted butter, melted
2 tbsp all-purpose flour
Cream Cheese Glaze (optional but HIGHLY recommended)
4 oz cream cheese, softened
½ cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the crust
Preheat oven to 325°F (160°C).
Mix graham crumbs with melted butter.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake 10 minutes, then cool.
2️⃣ Prepare the cinnamon swirl
Mix brown sugar, cinnamon, melted butter, and flour until smooth.
Set aside (try not to eat it with a spoon 😅).
3️⃣ Make the cheesecake filling
Beat cream cheese until smooth.
Add sugar and mix well.
Beat in eggs one at a time.
Mix in sour cream and vanilla until creamy.
4️⃣ Assemble
Pour half the cheesecake batter over the crust.
Drizzle half the cinnamon mixture and swirl gently with a knife.
Repeat with remaining batter and cinnamon swirl.
5️⃣ Bake
Bake 55–65 minutes, until center is just slightly jiggly.
Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours (overnight is best).
6️⃣ Glaze it up
Whisk glaze ingredients until smooth.
Drizzle over chilled cheesecake before serving.
✨ Pro Tips
Use room-temperature ingredients for a silky texture
Don’t over-swirl — you want those bold cinnamon ribbons
Tastes even better the next day 🤍
If you want, I can also give you:
a no-bake version
mini cheesecake rolls
or a healthier/lightened-up twist
Just say the word 😋