Ingredients:
For the crust:
1 and 1/2 cups graham cracker crumbs
1/4 cup melted unsalted butter
2 tablespoons sugar
For the filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1/3 cup cinnamon sugar
For the cinnamon swirl:
1/4 cup butter, melted
1/3 cup brown sugar
1 tablespoon ground cinnamon
Directions:
Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar, and press the mixture into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Incorporate vanilla extract, sour cream, and heavy cream. Pour half of the filling over the crust.
Mix the melted butter, brown sugar, and cinnamon for the swirl. Drizzle half over the filling. Top with the remaining cheesecake filling and swirl in the remaining cinnamon mixture with a knife.
Bake for 50-60 minutes. The center should be slightly jiggly. Turn off the oven and let the cheesecake sit inside for another hour. Then, chill in the refrigerator for at least 4 hours.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours 20 minutes (including chilling)
Kcal: 495 kcal | Servings: 12 servings
20 related tags
#cheesecake #dessert #cinnamonroll #baking #homemade #creamcheese #cinnamonsugarmuffins