Ingredients
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For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
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For the cheesecake filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
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For the cinnamon swirl:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
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For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Whisk
- Cooling rack
Step-by-Step Instructions
Let’s start with the crust. Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press this mixture evenly into the bottom of your springform pan, creating a nice, solid base. This crust is going to provide a buttery, crunchy contrast to the creamy cheesecake. Once it’s shaped, pop it in the oven for about 10 minutes until lightly golden. Let it cool while we move on to the filling. (See the next page below to continue steps…)