This recipe is a hit at every family gathering – just have to keep my own family away until it’s time to eat!


1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract
Cinnamon Swirl:
1 cup dark brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup all-purpose flour
1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until it forms a cohesive mixture.
3. Firmly press the mixture into the bottom of an 8-inch square baking dish.
4. Bake the crust for 8 minutes, then set it aside to cool.
5. Lower the oven temperature to 325°F (160°C).
6. In a blender, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and well-combined.
7. Add the sour cream to the mixture and blend again until it becomes smooth.
8. Gradually add the room-temperature eggs one at a time, blending between each addition to ensure a smooth consistency. Set the mixture aside.
9. In a medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon, and all-purpose flour until you get a smooth and uniform cinnamon swirl mixture.
10. Pour half of the cheesecake filling over the cooled crust in the baking dish.
11. Carefully drop spoonfuls of the cinnamon swirl mixture onto the filling, then gently swirl them together using a knife.
12. Pour the remaining cheesecake filling over the swirled layer.
13. Add the remaining cinnamon swirl mixture on top and gently swirl it once again.

14. Bake the cheesecake for about 35 minutes or until the center is mostly set.
15. Allow the cheesecake to cool, then refrigerate it for at least 2 hours until it becomes firm.
16. Finally, slice, serve, and enjoy your delicious Cinnamon Swirl Cheesecake!

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