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.