Next, it’s time to make the filling. In a large bowl, beat the softened cream cheese with a hand mixer until fluffy. Gradually add the granulated sugar and vanilla extract, mixing until combined. One by one, add the eggs, blending well after each addition. Stir in the sour cream until the mixture is smooth and creamy. The texture should be heavenly—it’s the kind of creamy that makes you want to dive right in!
Now, for the cinnamon swirl! In a separate small bowl, combine the brown sugar and ground cinnamon. Pour half of the cheesecake mixture onto the cooled crust and then gently sprinkle half of the cinnamon sugar mixture on top. Pour the rest of the cheesecake mixture, followed by the remaining cinnamon sugar. Use a knife to swirl it all together just a bit—don’t overdo it, or you’ll lose those beautiful layers!
Finally, bake the cheesecake in the oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Once done, turn off the oven but leave the cheesecake inside with the door slightly ajar for another hour. This step helps to prevent cracking. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight if you can resist. After it’s well-chilled, drizzle with the glaze made of powdered sugar and milk, slice, and enjoy!
Pro Tips for Best Results
One thing I’ve learned while testing this recipe is the importance of allowing your cream cheese to soften completely. I usually take it out of the fridge a couple of hours before I start baking. This makes for a much smoother batter and reduces the chances of lumps in your creamy filling.
I also recommend using a springform pan, as it makes removing the cheesecake so much easier without risking a crumbly disaster. When you pour in the filling, do it gently to avoid disturbing the crust—trust me, nobody wants a crumbled crust after all that effort!
Lastly, for the perfect glaze, don’t skimp on the milk. I’ve tried it with too little, and the glaze just ends up too thick. Start with 2 tablespoons of milk, and add another if needed to reach that dreamy drizzling consistency.
Common Mistakes to Avoid
One common mistake I made in the early days was not letting the cheesecake cool gradually in the oven. I was so eager to try it that I would set it out right away, which often resulted in cracks on top. So, trust the process—be patient and let it cool with the oven off! (See the next page below to continue…)