Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (160°C). Mix graham cracker crumbs and melted butter; press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Beat cream cheese until smooth, gradually add sugar, then eggs one at a time. Mix in vanilla, flour, and sour cream until combined.
- Mix granulated sugar and cinnamon in a separate bowl. Pour half of the cheesecake filling over the cooled crust, sprinkle with half of the cinnamon-sugar, and then add the remaining filling and cinnamon swirl.
- Gently swirl the filling with a knife or skewer. Bake for about 1 hour until the center is set but jiggly. Turn off the oven and let it sit inside for 1 hour.
- Cool to room temperature, then refrigerate covered for at least 4 hours or overnight.
Notes
- Using room temperature cream cheese helps achieve a smoother filling.
- For best flavor, refrigerate overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian