Last winter, I was stuck inside during a snowstorm and had the random urge to bake something comforting. My cream cheese was sitting on the counter, waiting to become frosting for cinnamon rolls, when it hit me – what if I just turned the whole thing into a cheesecake instead?
That’s how this recipe was born, and honestly, it’s been my go-to ever since. The best part? My kitchen smells like a bakery while it’s in the oven.
Look, I know cheesecakes can be intimidating. The first time I tried making one, it cracked right down the middle and I nearly cried. But after messing up probably a dozen times (my family didn’t mind being taste-testers), I’ve figured out all the little tricks to make it work.
Here’s what you’re going to need:
For the bottom bit (the crust):
- Crushed up graham crackers (about 1½ cups worth)
- 3 spoons of brown sugar
- A good shake of cinnamon
- 6 spoons of melted butter
For the cinnamon swirl stuff:
- ¾ cup brown sugar (packed down)
- 2 spoons of flour
- Lots of cinnamon (about 2½ teaspoons if you’re measuring)
- 6 spoons of melted butter
For the actual cheesecake:
- 3 blocks of cream cheese (leave them out for a few hours to soften)
- ½ cup each of brown and white sugar
- A cup of sour cream
- 3 eggs
- Splash of vanilla
- Pinch of salt
For the top (because we’re fancy):
- Another block of cream cheese
- Cup of powdered sugar
- Bit more vanilla
- Cup of heavy cream
So here’s what you do:
Heat up your oven to 325°F. First thing’s first – get that crust going. Mix up your graham cracker crumbs with the sugar and cinnamon. Pour in the melted butter and mix it until it looks like wet sand. Press it into your pan – I use the bottom of a measuring cup to really pack it in there. Stick it in the oven for 10 minutes.
While that’s happening, make the cinnamon swirl mixture. Just dump the brown sugar, flour, and cinnamon in a bowl, pour in the melted butter, and stir it up. Set it aside.
Now for the main event. Beat the heck out of your cream cheese – seriously, give it a good 3 minutes. You want it super smooth. Dump in both sugars, beat it again. Add your sour cream, mix that in. Now the eggs – this part’s important. Add them one at a time, and barely mix after each one. Just until they disappear into the batter. Throw in your vanilla and salt at the end. (source: Ineskohl.info)
Here’s where it gets fun. Pour some of your cheesecake batter in the pan. Drizzle some of that cinnamon mixture over it. More batter, more cinnamon stuff. One more time. Use a spoon to swirl it around on top – make it pretty if you want, or just go crazy with it.
The water bath part is annoying but necessary. Wrap your pan in foil – I use like three layers because water finding its way into my cheesecake is my worst nightmare. Put it in a bigger pan, pour hot water around it.
Stick the whole thing in the oven for about an hour, maybe an hour and fifteen minutes. You want it to be a little jiggly in the middle when you gently shake the pan. Turn the oven off, leave the door closed, and walk away for an hour. I know it’s hard, but resist the urge to peek.
After that hour, take it out and put it in the fridge. Leave it alone for at least 6 hours. I usually make it the night before I need it.
For the topping, beat the cream cheese until it’s smooth, mix in the powdered sugar and vanilla. In another bowl, whip the cream until it’s really thick. Fold them together. Put it in a piping bag if you’re feeling fancy, or just spoon it on top. Sprinkle some cinnamon over it because why not?
Sometimes the top cracks. Sometimes the swirls aren’t perfect. But you know what? It always tastes amazing. My sister-in-law asks for this every Christmas now, and my neighbor brought me fresh eggs just so I’d make her one.
Quick tips I’ve learned the hard way:
- If you forget to soften your cream cheese, you’ll end up with little lumps. Not the end of the world, but annoying.
- Don’t open the oven while it’s baking. Just don’t.
- If water gets in your foil, it’s not ruined. The crust might be a little soft, but it’ll still taste good.
- Double check that your springform pan is locked properly. Learn from my mistakes.
Made this for my kid’s birthday last month and his friends thought I bought it from a bakery. Pretty sure that’s the best compliment I’ve ever gotten.
