Servings: 12
Prep Time: 20 minutes mins
Cook Time: 35 minutes mins
Total Time: 55 minutes mins
Creamy cheesecake on a cinnamon graham cracker crust with bits of cinnamon filling swirled in it.
Ingredients
6 Tablespoons Butter, melted
1.5 Cups Graham Cracker Crumbs
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
Filling
16 Ounces Cream Cheese, (two 8oz packages, softened)
2/3 Cup Sugar
1 Tablespoon Vanilla
1/2 Cup Sour Cream, room temperature
2 Large Eggs, room temperature
Cinnamon Swirl
1/4 Cup Flour
1 Cup Dark Brown Sugar
1 teaspoon Cinnamon
6 Tablespoons Butter, melted
Instructions
Preheat an oven to 350 degrees
In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand.
1.5 Cups Graham Cracker Crumbs, 1/4 Cup Brown Sugar, 6 Tablespoons Butter, 1 teaspoon Cinnamon
Press into an 8×8″ baking dish and bake for 8 minutes.
Remove to cool.
Filling
Turn the oven down to 325.
In a blendtec blender, combine the cream cheese, sugar and vanilla until smooth.
16 Ounces Cream Cheese, 2/3 Cup Sugar, 1 Tablespoon Vanilla
Add the sour cream and beat until smooth again.
1/2 Cup Sour Cream
Add the eggs, one at a time until smooth.
2 Large Eggs
Pour half of the filling over the crust, dot with cinnamon swirl and carefully swirl with a knife.
Repeat filling and swirling one more time.
Bake at 325 for 35-40 minutes or until the middle doesn’t jiggle too much.
Refrigerate two hours to set.
Cinnamon Swirl
Stir the flour, brown sugar, cinnamon and butter together until smooth.
1 Cup Dark Brown Sugar, 1 teaspoon Cinnamon, 1/4 Cup Flour, 6 Tablespoons Butter
Notes
You can freeze these bars for up to 6 months.