Ingredients<\/u>:<\/b>
\nFor Crust:<\/b>
\n1 1\/2 cups graham cracker crumbs (or digestive biscuits\/Biscoff cookies)
\n1\/4 cup brown sugar
\n1\/2 tsp cinnamon
\n6 tbsp unsalted butter, melted<\/p>\n
For Cinnamon Swirl<\/b>
\n1 cup brown sugar
\n1\/3 cup all-purpose flour
\n1 tbsp ground cinnamon
\n1\/3 cup unsalted butter, melted<\/p>\n
Cheesecake Batter<\/b>
\n4 packages (8 oz each) cream cheese, softened
\n1 cup brown sugar
\n1\/4 cup granulated sugar
\n1\/2 cup sour cream
\n4 large eggs, room temperature
\n1 tbsp vanilla extract
\n1\/2 tsp salt<\/p>\n
Cream Cheese Frosting<\/b>
\n6 tbsp cream cheese
\n1 cup powdered sugar
\n1 tsp vanilla extract
\n1 cup heavy whipping cream
\n1-2 tsp cinnamon powder for dusting<\/p>\n
Directions<\/u>:<\/b>
\nCrust Preparation: Combine graham cracker crumbs, brown sugar, and cinnamon. Mix in melted butter, press into a pan, and bake for 10 minutes.<\/p>\n
Cinnamon Swirl: Mix brown sugar, flour, and cinnamon with melted butter. Set aside.<\/p>\n
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.<\/p>\n
Baking: Bake at 325\u00b0F in a water bath for 60-75 minutes.<\/p>\n
Cooling: Let cool in the turned-off oven for 1 hour, then chill for at least 6 hours.<\/p>\n
Frosting: Beat cream cheese and powdered sugar, fold in whipped cream, and pipe onto the cheesecake. Sprinkle with cinnamon.
\nPrep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 9 hours 35 minutes | Servings: 12<\/p>\n","protected":false},"excerpt":{"rendered":"
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