Ingredients:

  • 1 3/4 cups (200 g) Plain Digestives or Graham Crackers, finely crushed
  • 1/4 cup (50 g) Granulated Sugar (for crust)
  • 1/2 teaspoon (2 g) Ground Cinnamon (for crust)
  • 1/2 cup (115 g) Unsalted Butter, melted (for crust)
  • 1/2 cup (110 g) Light Brown Sugar, firmly packed (for swirl)
  • 1/4 cup (60 g) Unsalted Butter, melted (for swirl)
  • 1 tablespoon (8 g) All-Purpose Flour (for swirl)
  • 2 teaspoons (6 g) Ground Cinnamon (for swirl)
  • 2 tablespoons (30 ml) Milk or Heavy Cream (for swirl)
  • 32 oz (900 g) Full-Fat Cream Cheese, softened to room temperature
  • 1 1/2 cups (300 g) Granulated Sugar (for filling)
  • 1/4 cup (30 g) Cornstarch or Plain Flour (for filling)
  • 1 tablespoon (15 ml) Pure Vanilla Extract (for filling)
  • 1/2 cup (120 g) Full-Fat Sour Cream, room temperature
  • 4 large Eggs, room temperature
  • 4 oz (115 g) Cream Cheese, softened (for glaze)
  • 1 cup (120 g) Icing Sugar (Powdered Sugar), sifted (for glaze)
  • 1/2 teaspoon (2.5 ml) Pure Vanilla Extract (for glaze)
  • 2–3 tablespoons (30–45 ml) Milk or Heavy Cream (as needed for glaze)

Instructions:

  1. Preheat oven to 160°C / 325°F. Wrap the outside bottom and sides of the 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to protect it from the water bath.
  2. Make the Crust: In a medium bowl, combine crushed biscuits, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Pour in melted butter and mix until thoroughly combined. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Chill in the freezer for 15 minutes.
  3. Blind Bake: Bake the chilled crust for 8 minutes. Remove and let cool slightly while preparing the filling.
  4. Prepare the Swirl Paste: Combine brown sugar, 1/4 cup melted butter, 1 tablespoon flour, 2 teaspoons cinnamon, and 2 tablespoons milk or cream until smooth and thick. Set aside.
  5. Mix Cream Cheese Base: In the bowl of a stand mixer, beat the 32 oz softened cream cheese until completely smooth, scraping down the sides often (2-3 minutes). The goal is zero lumps.
  6. Add Dry Ingredients: Gradually add the 1 1/2 cups sugar and cornstarch (or flour) and beat on low speed until just combined.
  7. Add Wet Ingredients & Eggs: Mix in the vanilla extract and sour cream until smooth. Add the eggs one at a time, mixing on the lowest speed possible, just until the yellow disappears. Do not overmix.
  8. Layer the Cheesecake: Pour half of the cheesecake batter over the prepared crust. Drop half of the cinnamon swirl paste onto the batter in small dollops. Use a skewer or butter knife to gently swirl the paste into the batter.
  9. Final Layering: Pour the remaining cheesecake batter over the swirl. Top with the remaining cinnamon paste and repeat the gentle swirling process.
  10. Set up the Water Bath: Place the foil-wrapped springform pan inside the large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  11. Bake: Carefully transfer the water bath setup to the preheated oven. Bake for 70–75 minutes. The edges should look set, but the center should still have a slight jiggle.
  12. Cooling Phase 1 (In Oven): Turn the oven off, prop the door open slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour.
  13. Cooling Phase 2 (Countertop): Remove the cheesecake from the water bath, remove the foil, and let it cool completely on the counter for 1 hour.
  14. Chilling Phase 3 (Refrigerate): Cover the cheesecake loosely and transfer it to the refrigerator. Chill for a minimum of 8 hours, or preferably overnight, to allow it to fully set.
  15. Make the Glaze: Beat the 4 oz softened cream cheese until smooth. Gradually beat in the sifted icing sugar and vanilla extract. Add milk or cream, 1 tablespoon at a time, until the glaze reaches a thick, pourable consistency.
  16. Serve: Remove the cheesecake from the springform pan. Drizzle the cream cheese glaze generously over the top just before serving.