Ingredients:
For Crust:
1 1/2 cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
1/4 cup brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
For Cinnamon Swirl
1 cup brown sugar
1/3 cup all-purpose flour
1 tbsp ground cinnamon
1/3 cup unsalted butter, melted
Cheesecake Batter
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
Directions:
Crust Preparation: Combine graham cracker crumbs, brown sugar, and cinnamon. Mix in melted butter, press into a pan, and bake for 10 minutes.
Cinnamon Swirl: Mix brown sugar, flour, and cinnamon with melted butter. Set aside.
Cheesecake Filling: Beat cream cheese until creamy, then add sugars and sour cream. Incorporate eggs one at a time, followed by vanilla and salt. Layer the batter and cinnamon swirl in the pan.
Baking: Bake at 325°F in a water bath for 60-75 minutes.
Cooling: Let cool in the turned-off oven for 1 hour, then chill for at least 6 hours.
Frosting: Beat cream cheese and powdered sugar, fold in whipped cream, and pipe onto the cheesecake. Sprinkle with cinnamon.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 9 hours 35 minutes | Servings: 12