Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 0.25 cup unsalted butter, melted and cooled
  • 0.5 cup light brown sugar, packed
  • 1.5 tbsp ground cinnamon
  • 1 tbsp all-purpose flour
  • 32 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp pure vanilla extract
  • 4 large eggs, room temperature
  • 2 oz cream cheese, softened
  • 0.75 cup powdered sugar
  • 1.5 tbsp whole milk
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 325°F (163°C). Wrap the exterior of a 9-inch springform pan in three layers of heavy-duty foil. Combine graham cracker crumbs, 1/4 cup sugar, 1 tsp cinnamon, and 6 tbsp melted butter. Press into the pan and bake for 10 minutes. Let cool.
  2. In a small bowl, whisk together 1/4 cup melted butter, brown sugar, 1.5 tbsp cinnamon, and flour to create a thick, paste-like cinnamon swirl mixture.
  3. Beat 32 oz cream cheese and 1 cup granulated sugar on medium-low speed for 2 minutes until smooth. Add sour cream and 1 tbsp vanilla, mixing until just combined. Add eggs one at a time on the lowest speed until just incorporated.
  4. Pour half of the cheesecake batter into the prepared crust. Drop dollops of the cinnamon swirl mixture over the batter and swirl with a knife. Repeat with the remaining batter and cinnamon mixture.