Ingredients<\/u>:<\/b>
\nCrust<\/b>:
\n1 1\/2 cups graham cracker crumbs
\n1\/4 cup light brown sugar
\n6 tablespoons butter, melted
\n1\/2 teaspoon salt<\/p>\n
Filling<\/b>:
\n16 oz cream cheese, softened
\n3\/4 cup granulated sugar
\n2 large eggs, at room temperature
\n1\/2 cup sour cream, at room temperature
\n2 teaspoons vanilla extract<\/p>\n
Cinnamon Swirl<\/b>:
\n6 tablespoons butter, melted
\n1 cup dark brown sugar
\n1 teaspoon cinnamon
\n1\/4 cup all-purpose flour<\/p>\n
Directions<\/u>:<\/b><\/p>\n
Crust<\/b>:
\nPreheat oven to 350\u00b0F.
\nIn a medium bowl, combine the melted butter, graham cracker crumbs, 1\/4 cup brown sugar, and salt and mix until combined.
\nPress into a square 8-inch baking dish firmly. Bake 8 minutes.
\nSet aside to cool.<\/p>\n
Filling<\/b>:
\nReduce oven temperature to 325\u00b0F.
\nIn a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
\nAdd sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
\nSet aside.<\/p>\n
Cinnamon Swirl<\/b>:
\nIn a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.<\/p>\n
Assembly<\/b>:
\nPour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
\nAdd remaining filling and remaining cinnamon mixture, then swirl once more.
\nBake until center is mostly set, 35-40 minutes.
\nChill until firm, 2 hours. Slice, serve, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
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