Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1 tbsp ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
Step 2: Make the Cinnamon Swirl
In a small bowl, combine melted butter, brown sugar, and cinnamon. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth.
Add granulated sugar and brown sugar, mixing well.
Mix in the eggs one at a time, followed by sour cream, flour, vanilla, cinnamon, and nutmeg.
Pour half of the cheesecake batter over the prepared crust.
Drizzle half of the cinnamon swirl mixture over the batter. Swirl gently with a knife.
Add the remaining cheesecake batter and repeat the swirl with the remaining cinnamon mixture.
Step 4: Bake
Place the cheesecake in a water bath (wrap the pan’s bottom with foil to prevent leaking) and bake for 50-60 minutes or until the center is slightly jiggly but mostly set.
Turn off the oven, crack the door slightly, and let the cheesecake cool for an hour. Then, refrigerate for at least 4 hours or overnight.
Step 5: Prepare the Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
