Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits/Biscoff cookies)
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
For the Cheesecake Frosting:
- 6 tablespoons cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 teaspoons ground cinnamon (for dusting)
Instructions
- Prepare the Crust:
Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine thoroughly. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and set aside to cool. - Make the Cinnamon Roll Swirl:
In a small bowl, combine the brown sugar, flour, and cinnamon. Stir in the melted butter to create a thick paste. Set aside. - Prepare the Cheesecake Batter:
In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, granulated sugar, and sour cream, mixing well. Add the eggs one at a time, mixing until incorporated. Finally, mix in the vanilla extract and salt. - Layer and Bake the Cheesecake:
Pour half of the cheesecake batter over the crust. Drop spoonfuls of half of the cinnamon swirl mixture over the batter and swirl gently with a knife. Add the remaining batter on top, then drop the rest of the cinnamon swirl mixture, swirling again with a knife. Place the springform pan in a water bath and bake at 325°F (163°C) for 60-75 minutes. - Cool and Refrigerate:
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 6 hours or overnight. - Make the Cream Cheese Frosting:
In a medium bowl, beat the cream cheese with the powdered sugar until smooth. Gradually mix in the heavy cream and vanilla extract until soft peaks form. - Frost and Finish:
Spread the frosting over the cooled cheesecake and dust with ground cinnamon before serving.