Ingredients
Scale
- 2 cups Graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tbsp ground cinnamon
- For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
- Combine the Graham cracker crumbs and 1/2 cup of melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly. Place the pan in the freezer for 10 minutes to set while you prepare the filling.
- In a small bowl, whisk together 1/4 cup melted butter, brown sugar, and ground cinnamon until smooth. Set this mixture aside at room temperature. It should be thick but pourable. If it hardens too much, microwave it for 5 seconds and stir again before using.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of powdered sugar until the mixture is completely smooth and fluffy. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain. Do not overmix, or you will lose the airy texture.
- Pour half of the cheesecake filling over the prepared crust and smooth the top. Drizzle half of the cinnamon swirl mixture over the filling. Use a knife or skewer to gently swirl the cinnamon into the cheesecake. Add the remaining cheesecake filling on top and smooth it out. Drizzle the rest of the cinnamon mixture over the top and swirl again to create a beautiful pattern.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. Once set, whisk together the powdered sugar and milk for the icing drizzle. Remove the cheesecake from the springform pan, drizzle the icing over the top in a zig-zag pattern, and serve cold.
- Cook Time: 6 hours 30 minutes (includes chilling time)