Swirled Cinnamon Cheesecake (Print Version)
# Ingredients:
01 -
1/3 cup flour.
02 -
1/3 cup melted butter.
03 -
6 tablespoons cream cheese.
04 -
1 cup soft cream cheese, about 32 ounces.
05 -
1/4 cup white sugar.
06 -
1 heaping tablespoon of cinnamon.
07 -
1/2 teaspoon ground cinnamon.
08 -
1 1/2 cups crushed graham crackers.
09 -
1 teaspoon vanilla extract.
10 -
1-2 teaspoons ground cinnamon.
11 -
6 tablespoons butter, melted.
12 -
1/4 cup light brown sugar.
13 -
1 cup brown sugar.
14 -
1 cup powdered sugar.
15 -
4 large eggs, room temperature.
16 -
1/2 teaspoon salt.
17 -
1 tablespoon vanilla.
18 -
1/2 cup sour cream.
19 -
1 cup heavy cream.
# Instructions:
01 -
Blend the cracker crumbs, sugar, and cinnamon until combined. Mix in the melted butter. Spread into the pan and bake at 325°F for 10 minutes.
02 -
Stir together the brown sugar, flour, and cinnamon, then add the melted butter and mix well.
03 -
Whip the cream cheese for 3 minutes until fluffy. Gradually add both sugars, then whip again for 2 minutes. Blend in the sour cream, followed by the eggs one by one. Stir in vanilla and salt last.
04 -
Spread 1/3 of the filling in the pan, sprinkle 1/3 of the swirl mix, then repeat layers until done. Wrap the pan with foil tightly and place it in a water bath.
05 -
Put in the oven at 325°F and bake for 60 to 75 minutes. Leave the cheesecake to cool for an hour in the turned-off oven, then refrigerate for 6 hours.
06 -
Whip the cream cheese and powdered sugar until creamy. Separately, whip the heavy cream till stiff and fold it into the cream cheese mixture. Pipe the frosting on top and sprinkle with cinnamon.
# Notes:
01 -
Lasts up to 5 days in the refrigerator or 2 months in the freezer.
02 -
A water bath keeps it from cracking.
03 -
Make sure all your ingredients are at room temperature.
04 -
Cool it slowly to avoid any cracks.