Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 teaspoon ground cinnamon
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
½ cup sour cream
3 large eggs
1 tablespoon vanilla extract
¼ cup all-purpose flour
For the Cinnamon Swirl:
⅓ cup brown sugar, packed
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted
For the Honey Glaze:
¼ cup honey
2 tablespoons unsalted butter
¼ cup powdered sugar
½ teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then remove and let cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth and fluffy.
Add sugar and beat until combined.
Mix in sour cream, vanilla, and flour until smooth.
Add eggs one at a time, beating just until incorporated (don’t overmix).
3. Add the Cinnamon Swirl:
In a small bowl, mix brown sugar, cinnamon, and melted butter.
Pour half of the cheesecake filling into the crust.
Drizzle half the cinnamon mixture over it and swirl gently with a knife or skewer.
Add the remaining cheesecake batter, then swirl the rest of the cinnamon mixture on top.
4. Bake the Cheesecake:
Place the springform pan in a larger roasting pan and fill with 1 inch of hot water (for a water bath).
Bake for 60–70 minutes, or until the center is just slightly jiggly.
Turn off the oven, crack the door, and let it sit for 1 hour.
Remove and cool completely, then refrigerate at least 4 hours or overnight.
5. Make the Honey Glaze:
In a small saucepan, melt butter and honey together over low heat.
Stir in powdered sugar and vanilla until smooth and glossy.
Drizzle over the chilled cheesecake before serving.
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