Description
A rich and creamy cheesecake layered with a delightful cinnamon swirl, all nestled in a buttery graham cracker crust and topped with a crunchy streusel.
Ingredients
Scale
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick / 115g) unsalted butter, melted and cooled slightly
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 2 teaspoons unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour (spoon and leveled)
- 1/2 cup (100g) packed brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted and cooled slightly
- 4 (8oz) blocks cream cheese (32oz / 900g total, at room temperature)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) sour cream (at room temperature)
- 1/4 cup (30g) all-purpose flour (spoon and leveled)
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1/2 cup (70g) powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat your oven to 325°F (163°C).
- Mix together the ingredients for the graham cracker crust until well combined. Pack this mixture into a 9-inch springform pan.
- Bake the crust in the center of your oven for about 8 minutes.
- Cool the crust slightly.
- Mix all the ingredients for the cinnamon swirl in a small bowl and set aside.
- Create the streusel topping by mixing the ingredients in a medium bowl until crumbly.
- Combine cream cheese and sugar in a large bowl using an electric mixer until smooth.
- Add sour cream, flour, salt, and vanilla extract to the cream cheese mixture, and mix until combined.
- Incorporate the eggs one at a time, mixing just until each one is incorporated.
- Pour half of the cheesecake filling over the crust, then sprinkle the cinnamon swirl filling over top.
- Dollop the remaining cheesecake filling on top and gently swirl everything together.
- Top with the streusel evenly.
- Fill a large pan with 2 cups of boiling water and place it on the bottom rack of your oven.
- Position your cheesecake on the center rack above the water-filled pan.
- Bake for 70 minutes, then remove the pan of water and continue to bake for another 20 to 30 minutes.
- Cool the cheesecake in the oven with the door slightly ajar for about 2 hours.
- Chill the cheesecake in the fridge for at least 4 hours or overnight.
- Whip powdered sugar and milk to drizzle over the cooled cheesecake before serving.
Notes
Room temperature ingredients help create a smoother batter. Allow the cheesecake to cool gradually in the oven to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
Keywords: coffee cake, cheesecake, dessert, family gatherings, easy baking