Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with aluminum foil to prevent leaks. Grease the inside of the pan.
- In a medium bowl, combine Graham cracker crumbs, Granulated sugar, and Unsalted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat Cream cheese and Granulated sugar until smooth and creamy. Add Eggs one at a time, mixing well after each addition. Stir in Sour cream and Vanilla extract until fully incorporated.
- In a small bowl, mix Brown sugar, Ground cinnamon, and Unsalted butter to create the cinnamon swirl. Pour half of the cheesecake batter over the crust. Dollop half of the cinnamon swirl mixture over the batter and swirl with a knife. Repeat with the remaining batter and swirl.
- Place the springform pan in a larger baking dish and add hot water to the larger dish to create a water bath. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the glaze, whisk together Powdered sugar, Milk, and Vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
Notes
Chef's Tips:
• For a smoother texture, let all ingredients come to room temperature before mixing
• Avoid overmixing the batter to prevent excess air incorporation, which can cause cracks
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence
Food Safety:
• Ensure cheesecake reaches an internal temperature of 150°F (66°C) to ensure safety
• Store leftovers in the refrigerator and consume within 5 days