Ingredients:
For the Crust:
1 3/4 cups cinnamon graham cracker crumbs (two packages)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
For the Cinnamon Swirl:
1/3 cup melted butter
1 cup brown sugar
3 tablespoons cinnamon
For the Cheesecake Batter:
4 packages (8 oz each) cream cheese, room temperature
1 cup white sugar
3 tablespoons all-purpose flour
5 large eggs, room temperature
1/3 cup milk (any kind)
1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
1 (8 oz) package cream cheese, room temperature
1/2 cup melted salted butter
1 teaspoon vanilla
3 cups powdered sugar
1 tablespoon milk
Directions:
Prep the Crust: Butter a 9-inch round springform pan. Mix crust ingredients and press into the pan.
Make the Cinnamon Swirl: Combine melted butter, brown sugar, and cinnamon. Set aside.
Prepare the Cheesecake Batter: Beat cream cheese and sugar until smooth. Mix in the rest of the ingredients.
Assemble: Pour half the batter into the pan. Dollop half the cinnamon swirl on top and swirl with a knife. Repeat with remaining batter and cinnamon swirl.
Bake: At 350°F for 15 minutes, then reduce to 250°F and bake for 60-90 minutes. Cool to room temperature, then refrigerate for 6-8 hours.
Frost: Beat frosting ingredients until smooth. Drizzle over chilled cheesecake.
Prep Time: 30 minutes | Cooking Time: 1.5 hours | Total Time: 8 hours | Kcal: 860 kcal | Servings: 12 servings