Cheesecake Cinnamon Swirls (Print Version)
# Ingredients:
01 -
1 cup powdered sugar.
02 -
6 tablespoons cream cheese.
03 -
1 teaspoon vanilla.
04 -
1/4 cup brown sugar.
05 -
1 1/2 cups graham cracker crumbs.
06 -
1 tablespoon cinnamon.
07 -
1-2 teaspoons cinnamon.
08 -
1/3 cup butter, melted.
09 -
1/4 cup granulated sugar.
10 -
1/3 cup flour.
11 -
1/2 teaspoon cinnamon.
12 -
32 ounces cream cheese, softened.
13 -
4 eggs, room temp.
14 -
1/2 cup sour cream.
15 -
1 tablespoon vanilla.
16 -
1/2 teaspoon salt.
17 -
6 tablespoons butter, melted.
18 -
1 cup brown sugar.
19 -
1 cup heavy cream.
# Instructions:
01 -
Combine crushed crackers, cinnamon, and sugar. Stir in melted butter until it holds together. Press into your pan and bake at 325°F for 10 minutes.
02 -
Stir together cinnamon, flour, and brown sugar. Pour in melted butter and mix it all up.
03 -
Beat cream cheese until smooth, about 3 minutes. Blend in sugars for 2 minutes. Mix in sour cream. Beat in eggs one at a time. Add salt and vanilla at the end.
04 -
Add 1/3 of the batter to your pan, then a third of the cinnamon mixture. Keep layering until everything's used. Wrap the whole pan in foil and set it into a water bath.
05 -
Put it in the oven at 325°F for 60 to 75 minutes. Let it rest inside the turned-off oven for an hour, then chill in the fridge for 6 hours.
06 -
Beat cream cheese with sugar until fluffy. Whip the heavy cream in a separate bowl. Gently fold them together. Pipe over the cheesecake, then sprinkle with cinnamon.
# Notes:
01 -
Store in the fridge for up to 5 days or freeze for 2 months.
02 -
Using a water bath stops cracks from forming.
03 -
Let your ingredients sit at room temperature before starting.
04 -
Slow cooling avoids surface cracks.