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Instructions:
- Prepare the Crust:
- Mix 1.5 cups of graham cracker crumbs, 6 tablespoons of melted butter, 1/4 cup of light brown sugar, and 1/2 teaspoon of salt in a bowl.
- Press the mixture firmly into the bottom of an 8-inch square baking dish.
- Bake the crust for 8 minutes at 350°F (175°C), then let it cool.
- Make the Filling:
- Blend 16 ounces of softened cream cheese, 3/4 cup of granulated sugar, and 2 teaspoons of vanilla extract in a blender until smooth.
- Add 1/2 cup of sour cream and blend until smooth.
- Gradually add 2 eggs (at room temperature), one at a time, blending between each addition until smooth.
- Prepare the Cinnamon Swirl:
- Mix 1 cup of dark brown sugar, 6 tablespoons of melted butter, 1 teaspoon of cinnamon, and 1/4 cup of all-purpose flour in a bowl until smooth.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust.
- Drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together with a knife.
- Pour the remaining cheesecake filling over the swirled layer.
- Add the remaining cinnamon swirl mixture on top and gently swirl it again.
- Bake the Cheesecake:
- Bake the cheesecake at 325°F (160°C) for about 35 minutes, or until the center is mostly set.
- Chill and Serve:
- Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.
- Once chilled, slice, serve, and enjoy your delicious Cinnamon Swirl Cheesecake!