Ingredients

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

24 ounces (680 g) cream cheese, softened

1 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs, room temperature

½ cup sour cream

½ cup heavy cream (optional)

½ cup brown sugar, packed

2 tablespoons ground cinnamon

3 tablespoons unsalted butter, melted

4 ounces (113 g) cream cheese, softened (for optional glaze)

¼ cup powdered sugar (for optional glaze)

1 teaspoon vanilla extract (for optional glaze)

1-2 tablespoons milk or cream (for optional glaze)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line it with parchment paper for easy release.

Step 2: Make the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until crumbly. Press the mixture firmly into the bottom of the pan, using the bottom of a glass to pack it down evenly. Bake for 10 minutes, then remove and let cool slightly.

Step 3: Prepare the cinnamon swirl by combining brown sugar, ground cinnamon, and melted butter in a small bowl, stirring until smooth. Set aside.

Step 4: Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, beating until light and fluffy.

Step 5: Add the eggs one at a time, mixing well after each addition without overmixing. Stir in sour cream and heavy cream until fully incorporated; the batter should be silky and pourable but not runny.

Step 6: Assemble the cheesecake by pouring half the batter over the cooled crust and smoothing the top. Spoon half the cinnamon swirl evenly over the batter. Pour the remaining batter on top, then dollop the rest of the cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture into the batter to create a marbled effect.

Step 7: Bake the cheesecake in the center of the oven for 55-65 minutes. The edges should be set while the center jiggles slightly when nudged. Avoid opening the oven door frequently to prevent cracking.

Step 8: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours or overnight before serving.

Step 9: For the optional glaze, whip together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the chilled cheesecake just before serving.

Tips & Variations

Use digestive biscuits instead of graham crackers for a slightly different crust flavor.

For a richer texture, don’t skip the heavy cream in the batter.

Swirl gently to avoid overmixing and keep distinct cinnamon patterns.

Try adding chopped nuts or raisins into the cinnamon swirl for extra texture.

If you prefer a softer glaze, add more milk or cream to reach your desired consistency.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. If glazed, keep it tightly covered to preserve the topping’s freshness. For best results, allow slices to come to room temperature for 15 minutes before serving. You can also freeze the cheesecake for up to 2 months; thaw overnight in the fridge before enjoying.

FAQs

Can I use frozen cream cheese for this recipe?

It’s best to use cream cheese at room temperature to ensure a smooth, lump-free batter. If frozen, thaw and soften fully before mixing.

How do I prevent the cheesecake from cracking?

Avoid opening the oven door during baking and allow the cheesecake to cool gradually in the oven with the door slightly open. Also, do not overmix the batter to minimize cracks.