Ingredients:
For the Crust:
Two cups of crumbs from graham crackers
Half a cup of melted unsalted butter
1/4 cup of sugar, granulated
One teaspoon of cinnamon powder
For filling the cheesecake:
Three bundles (8 ounces each) softened cream cheese
One cup of sugar granules
Half a cup of sour cream
Three huge eggs
One teaspoon of vanilla extract
One teaspoon of cinnamon powder
For the Swirl of Cinnamon:
1/4 cup melted unsalted butter
Half a cup of brown sugar
One tablespoon of cinnamon powder
Regarding the Glaze:
One cup of powdered sugar
Two teaspoons of milk
Half a teaspoon of vanilla extract
Instructions:
First, get the crust ready.
Set the oven temperature to 325°F (163°C).
Put the melted butter, cinnamon, granulated sugar, and graham cracker crumbs in a medium basin. Stir until coated evenly.
A 9-inch springform pan should have the ingredients firmly pressed into the bottom and slightly up the edges.
After 8 to 10 minutes of baking, let the crust cool.
Step 2: Prepare the filling for the cheesecake
Beat the softened cream cheese until it’s smooth in a large mixing bowl.
Stir in the sugar until well blended.
Add the eggs, cinnamon, vanilla essence, and sour cream and blend. Be cautious not to overmix; just mix until smooth.
Evenly cover the chilled crust with the cheesecake filling.
Make the Cinnamon Swirl in Step Three.
Put the cinnamon, brown sugar, and melted butter in a small bowl. Blend until smooth.
Spoon the mixture into a piping bag or a plastic bag that can be sealed, cutting off a small corner.
Starting in the middle and going outward, pipe the cinnamon mixture onto the cheesecake in a spiral design.
Use a knife or skewer to gently run it through the spiral to create a marbled pattern.
Bake the cheesecake in step four.
The cheesecake should be baked for 55 to 65 minutes, or until the center is firm but still has some give.
After turning off the oven and opening the door, allow the cheesecake to cool for an hour.
After taking it out of the oven, allow the cheesecake to come to room temperature.
For the cheesecake to set completely, place it in the refrigerator for at least four hours or overnight.
Apply the Glaze in Step Five
Mix the milk, vanilla essence, and powdered sugar in a small bowl and whisk until smooth.
Over the cold cheesecake, drizzle the glaze in a spiral motion.
Step 6: Cut into pieces and serve
Cut the cheesecake into slices and serve it cold.
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