For that Crunchy Crust:
1.5 cups of graham cracker crumbs – our base hero.
6 tablespoons of butter, melted to liquid gold.
1/4 cup of light brown sugar, for that gentle sweetness.
1/2 teaspoon of salt, just a hint!
For the Creamy Filling:
2 eggs, at room temperature – they blend better this way.
16 ounces of cream cheese, softened to the touch.
1/2 cup of sour cream, also at room temperature.
3/4 cup of granulated sugar – sweetness, here we come!
2 teaspoons of vanilla extract for a hint of fragrance.
For the Enchanting Cinnamon Swirl:
1 cup dark brown sugar, rich and molasses-y.
6 tablespoons butter, melted and warm.
1 teaspoon cinnamon – the aromatic heart.
1/4 cup all-purpose flour, our binder.
Let’s Make Some Cheesecake Magic:
Start by pre-warming your oven’s heart to 350°F (175°C).
Dive into your medium bowl, marrying the melted butter, graham cracker crumbs, brown sugar, and salt. Mix until they’re inseparable.
Transfer this lovely mixture to an 8-inch square baking dish, pressing it firmly to form our foundation.
Gift this crust an 8-minute bake, and afterward, let it relax and cool.
Tone down your oven’s warmth to 325°F (160°C).
Here comes the blender dance: Twirl together the cream cheese, granulated sugar, and vanilla extract. Aim for smooth moves!
Join in with the sour cream, blending until everything’s velvety.
Welcome the eggs, one by one, blending each until harmony is achieved.
In another gathering, combine the melted butter, dark brown sugar, cinnamon, and flour to create the cinnamon enchantment.
On your cooled crust, pour a layer of cheesecake, followed by dollops of cinnamon love.
Use a knife’s edge to craft beautiful swirls.
Crown it with the remaining cheesecake mix, followed by more cinnamon swirls.
Bake this masterpiece for about 35 minutes, looking for a mostly set heart.
Allow it to rest, cool, and then tuck it in the fridge for 2 hours to firm up.
Slice, serve, and witness the smiles your Cinnamon Swirl Cheesecake brings!
Bon Appétit!