Cinnamon Swirl Cheesecake Rich and Flavorful Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups sugar
• 24 oz cream cheese, softened
• 1 cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cups sour cream
• 0.25 cups brown sugar
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
2. In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing on low speed after each addition. Mix in the vanilla extract, ground cinnamon, and sour cream until well combined.
3. In a small bowl, mix brown sugar, ground cinnamon, and melted butter to create a thick paste.
4. Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the cinnamon swirl over the filling, then use a knife or a toothpick to gently swirl it into the batter. Pour the remaining cheesecake filling over the top and repeat the swirl process with the rest of the cinnamon mixture.
5. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour, allowing it to cool gradually.
6. Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, for the best results.
7. Carefully remove the springform pan and slice the cheesecake into wedges. Enjoy chilled or at room temperature.