Description
Cinnamon Swirl Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup brown sugar
For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
For the Cinnamon Swirl:
¼ cup brown sugar
2 tbsp ground cinnamon
2 tbsp melted butter
For Garnish:
Cocoa powder for dusting
Instructions:
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar, then press into the pan’s bottom. Bake for 10 minutes, then cool. For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream, mixing until combined. In a separate bowl, mix brown sugar, cinnamon, and melted butter for the swirl. Pour half the cheesecake batter over the crust, drizzle half the cinnamon mixture, and swirl with a knife. Repeat with remaining batter and cinnamon swirl. Bake for 50-55 minutes until the center is slightly set. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder. Enjoy!
