Ingredients
For the Crust:
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2 cups graham cracker crumbs (or crushed cinnamon grahams)
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6 tbsp melted butter
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2 tbsp granulated sugar
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1 tsp ground cinnamon
For the Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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1 cup sour cream
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3 large eggs
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2 tsp vanilla extract
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2 tbsp all-purpose flour
For the Cinnamon Swirl Filling:
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½ cup melted butter
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¾ cup brown sugar
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2 tbsp cinnamon
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1 tbsp all-purpose flour
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1 tsp vanilla extract
For the Icing (Optional):
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1 cup powdered sugar
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2–3 tbsp milk or heavy cream
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½ tsp vanilla extract
Instructions
Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until sandy and evenly coated. Press firmly into the bottom of a springform pan. Bake for 8 minutes, then set aside.
Beat the cream cheese until smooth and creamy. Add sugar and continue mixing until fully blended. Mix in sour cream, vanilla, and flour. Add the eggs one at a time, mixing on low speed to avoid incorporating air. The batter should be silky and smooth.
Mix melted butter, brown sugar, cinnamon, flour, and vanilla until thick and glossy. This mixture is the key to creating the cinnamon roll effect inside the cheesecake.
Pour half the cheesecake filling over the crust. Spoon half of the cinnamon swirl mixture over the top in dollops or swirl lines. Use a knife to gently swirl through the batter. Pour remaining cheesecake filling on top, then add remaining cinnamon swirl mixture. Swirl gently.
Wrap the springform pan in foil and place in a water bath. Bake for 60–75 minutes, or until the center jiggles slightly like Jell-O. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4–6 hours, preferably overnight.
Notes
Slow baking and cooling are essential to avoid cracks. The water bath provides gentle, even heat that helps maintain the cheesecake’s creamy texture.