Cinnamon Swirl Cheesecake Delight

Crust Ingredients:

• 120g Graham cracker crumbs
• 1 tbsp. White sugar
• ½ tsp. Ground cinnamon
• 65g Unsalted butter, melted

Cheesecake Mixture:

• 670g Cream cheese at room temperature
• 1 cup White sugar
• 1 tsp. Vanilla essence
• ½ tsp. Salt (preferably kosher)
• 160g Sour cream
• 3 Large eggs
• 3 tbsp. All-purpose flour

Cinnamon Swirl:

• 115g Unsalted butter, melted
• ¾ cup Packed brown sugar
• 2 tbsp. Ground cinnamon

Frosting:

• 120g Cream cheese, room temperature
• 40g Unsalted butter, room temperature
• 1 cup Powdered sugar
• 1 tsp. Vanilla essence
• ⅓ tsp. Salt (preferably kosher)

Preparation Steps:

1. Line a 9-inch springform pan with parchment and preheat your oven to 180°C (350°F).
2. Create the base by blending Graham crackers to a fine texture. Combine with sugar, cinnamon, and butter, then press into the pan. Bake for 5-8 minutes until set and let cool.
3. For the swirl, blend melted butter with brown sugar and cinnamon. Put aside.
4. Reduce oven to 140°C (280°F). Mix cream cheese with sugar and vanilla until smooth, then incorporate eggs, sour cream, and flour without overmixing.
5. Pour the mixture onto the crust, add cinnamon swirls and bake for around 60 minutes. The center should wiggle slightly when done.
6. Cool the cheesecake in the oven with the door ajar, then chill in the refrigerator for at least 5 hours, preferably overnight.
7. For the frosting, whip cream cheese and butter with powdered sugar and vanilla. Spread over the cooled cheesecake.

Tips:

• Ingredients should be at room temperature to ensure a smooth mixture.
• Avoid overmixing to prevent cheesecake cracks.
• Allow the cheesecake to set fully in the fridge for the perfect consistency.

Enjoy your homemade Cinnamon Swirl Cheesecake Delight!