Ingredients:
- Crust
- 1½ cups vanilla wafer or graham cracker crumbs
- ¼ cup sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
- Cheesecake Filling
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
- Cinnamon Swirl
- 1¼ cups light brown sugar, packed
- 5 tbsp ground cinnamon
- ¾ cup all-purpose flour
- ½ cup unsalted butter, melted
- Cream Cheese Frosting
- 2 oz cream cheese, room temperature
- 6 tbsp butter, room temperature
- ½ tsp vanilla extract
- 1½ cups powdered sugar
- 4–5 tbsp heavy cream
Instructions:
- Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
- Mix crust ingredients, press into pan, and bake 10 minutes. Cool. Wrap pan in foil for a water bath.
- Lower oven to 300°F (148°C). Beat cream cheese, sugar, and flour on low until smooth.
- Mix in sour cream, vanilla, and cinnamon. Add eggs one at a time, mixing gently.
- Combine cinnamon swirl ingredients until crumbly.
- Layer cinnamon mixture and cheesecake filling in the crust (three layers each), finishing with cinnamon on top.
- Place pan in a larger pan with hot water halfway up the sides.
- Bake 1 hour 20 minutes until edges are set and center slightly jiggly.
- Turn off oven, keep door closed 30 minutes, then crack door for another 30 minutes. Cool, then refrigerate 4–5 hours or overnight.
- Beat frosting ingredients until smooth. Pipe or spread over chilled cheesecake.