Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan lined with parchment paper.
Bake for 10 minutes, then remove and let cool while preparing the filling.
Step 2: Make the Cinnamon Swirl
In a medium bowl, mix together brown sugar, flour, and cinnamon. Stir in melted butter until a thick, spreadable paste forms. Set aside.
Step 3: Prepare the Cheesecake Batter
In a large mixing bowl, beat softened cream cheese until completely smooth and creamy.
Add brown sugar and granulated sugar, mixing until well combined. Blend in sour cream.
Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and salt. Avoid overmixing to keep the texture silky.
Step 4: Assemble the Layers
Pour half of the cheesecake batter over the cooled crust.
Spoon half of the cinnamon mixture in small dollops over the batter and gently swirl with a knife.
Repeat with remaining batter and cinnamon mixture, finishing with a light swirl on top.
Step 5: Bake in a Water Bath
Wrap the outside of the springform pan tightly with foil.
Place the pan inside a larger roasting pan and pour hot water halfway up the sides.
Bake for 60–75 minutes, until the edges are set but the center still slightly jiggles.
Step 6: Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 6 hours or overnight for best texture.
Cream Cheese Frosting
Beat cream cheese and powdered sugar until smooth.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the sweetened cream cheese mixture until light and fluffy.
Pipe or spread over chilled cheesecake.
Finish with a generous dusting of cinnamon.
Pro Tips for Perfection
• Use room-temperature ingredients for a lump-free batter.
• Always bake in a water bath to prevent cracks and ensure creamy texture.
• Run a thin knife around the edge after baking to prevent sticking as it cools.
• Chill overnight for clean, bakery-style slices.
