If you can’t tell by the sheer quantity of cheesecake recipes that I’ve made over the past almost-year, I LOVE me some cheesecake! It’s sweet but not too sugary, creamy but it’s got cheese, so PROTEIN, right? Plus, graham crackers just make the bestest crusts—chocolate or traditional, makes no difference to this girl.
Now, imagine a magic culinary wand that bippity boppity boops a classic cheesecake into an inspired creation that finds a way to incorporate cinnamon (always a good decision) and to wear even more cream cheese on top of it, thanks to a swirl of cream cheese frosting.
As all cheesecakes should, this recipe starts with a graham cracker crust, with a sprinkle of cinnamon mixed in. Pour the first layer of the cheesecake filling into the crust and spread, taking care to level the top. Then sprinkle half of the brown sugar–cinnamon mixture evenly across the top of the cheesecake filling.
Repeat the layering of cheesecake filling with the second half of the cinnamon mixture and top it off with the last of the cream cheese mixture. Spread the top layer of cream cheese flat, then bake for an hour and a half on low heat. When it’s finally firmed up and no longer crazy jiggly, just open the oven door and walk away for yet another hour. Once the cake is close to room temperature, pop it into the fridge and allow to cool for 5 hours, minimum.
Now that the cheesecake has completely cooled, throw a quick mixture of cinnamon-sugar together and liberally coat the surface of the cheesecake. Whip together the cream cheese frosting and give that bad boy a cinnamon roll swirl, starting in the center and piping in a seamless outward spiral. Add a light dusting of cinnamon to said swirly white garnish, for the finishing touch, then serve! (I made this recipe twice but only remembered to decorate the decoration the first time; I can say with confidence that it won’t affect the taste if you decide against it.) You won’t be disappointed in your creation, and neither will anyone you share it with. 😉
4 (8 oz) pkg cream cheese, room temperature
¾ c sugar
½ c brown sugar
2 tbsp flour
1 tsp vanilla
½ tsp salt
1 sleeve graham crackers (9 full crackers), finely crushed
6 tbsp butter, melted
½ tsp cinnamon
dash of salt
¾ c brown sugar
1 tbsp cinnamon
1/3 c flour
4 tbsp butter, melted
6 oz cream cheese, room temperature
1 ½ c confectioners’ sugar
½ tsp vanilla cinnamon-sugar, garnish
1 tsp cinnamon, garnish
Preheat the oven to 325 degrees. In a large bowl, beat the cream cheese and sugars together until smooth. Add the eggs, one at a time, until blended. Then add the flour, vanilla, and salt. Set aside.
In a medium bowl, combine all the crust ingredients, mixing to combine. Press into the bottom of a greased 9-inch springform pan.
In a separate medium bowl, make the cinnamon filling by whisking together the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture resembles coarse sand.
Pour one third of the cheesecake filling over the graham cracker crust. Next sprinkle half of the cinnamon filling over the first layer of cheesecake. Repeat with the second third of the cheesecake mixture and the remaining half of the cinnamon filling, and finish the cake with the last third of the cheesecake mixture. Smooth the top.
Bake for 1 hour and 30 minutes or until only the center of the cheesecake is jiggly. Turn off the oven and open the door but leave the cheesecake inside the oven for another hour. Once the cheesecake is close to room temperature, refrigerate in the pan for 5 hours or overnight.
To make the frosting, in a medium bowl beat the cream cheese until light and fluffy. Add the confectioners’ sugar and vanilla, beating until smooth. Liberally sprinkle the top of the cooled cheesecake with cinnamon-sugar, then pipe a swirl of icing on the cake. Dust with additional cinnamon for garnish and serve.
Thanks to Delish for the recipe!