Swirled Cinnamon Cheesecake (Print Format)

Rich and smooth cheesecake swirled with cinnamon, topped off with cream cheese frosting, all on a buttery graham cracker base.

# Ingredients:

01 - 1½ cups (180g) graham cracker crumbs for the base.
02 - 6 tablespoons (85g) melted butter for base.
03 - ½ teaspoon cinnamon for base.
04 - ¼ cup (55g) brown sugar, mixed into base.
05 - ⅓ cup (76g) melted butter, for the swirl mixture.
06 - ⅓ cup (39g) all-purpose flour, used in the swirl.
07 - 1 tablespoon ground cinnamon for swirl mix.
08 - 1 cup (220g) brown sugar, added to swirl.
09 - 32 oz (907g) softened cream cheese to form the filling.
10 - 4 large eggs, let them get to room temp first.
11 - ½ cup (120g) sour cream, folded into batter next.
12 - 1 cup (220g) brown sugar for the cheesecake filling.
13 - ¼ cup (50g) granulated sugar blended into batter.
14 - ½ teaspoon salt for the filling.
15 - 1 tablespoon vanilla extract for flavor.
16 - 1 cup (240ml) heavy cream, used for frosting.
17 - 1 cup (125g) powdered sugar, for frosting.
18 - 6 tablespoons (85g) cream cheese for the frosting layer.

# Steps:

01 - Stir together graham crumbs, butter, sugar, and cinnamon. Press that down into your pan and bake at 325°F for 10 minutes.
02 - Blend melted butter, cinnamon, sugar, and flour until smooth for the swirl mixture.
03 - Whip cream cheese until fluffy. Add sugars, sour cream, and beat in each egg one by one. Mix vanilla and salt in last.
04 - Alternate between the filling and swirl mixture inside the pan, creating a layered effect.
05 - With the pan in a water bath, bake at 325°F for about 60-75 minutes, until the outside is firm but the middle wobbles a bit.
06 - Turn off the oven and keep the cake in there for 1 hour. Then move it to the fridge for at least 6 hours.
07 - Beat cream cheese with powdered sugar and vanilla, gently fold in whipped cream. Pipe that on top and sprinkle with cinnamon.

# Tips:

01 - A water bath keeps the cake from cracking.
02 - You can freeze this ahead of time.
03 - Stores well in the fridge for 4-5 days.

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