Ingredients
1 12 cup graham cracker crumbs
14 cup granulated sugar
5 tbsp melted unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Filling with cinnamon:
2 crate brown sugar
4 tbsp cinnamon powder
3/4 cup regular flour
12 tbsp melted unsalted butter
Cheesecake 24 ounce cream cheese packs as filling
a quarter cup heavy whipping cream
2 tablespoons sour cream
2 eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
12 cup granulated white sugar
Icing:
2 cups granulated sugar
1 tablespoon ground cinnamon
6 tablespoons heavy whipped cream
Instructions
Preheat the oven to 325°F and lightly butter a 9-inch springform pan. A large roasting pan that is larger and longer than the springform pan is required. (I use the disposable aluminum foil ones). If you’re worried about your springform pan standing up in water, you can wrap it in heavy quality aluminum foil from the bottom to the sides. (Before adding the crust and cheesecake batter, wrap the exterior of the springform in foil.)
For the crust: Combine the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla extract in a mixing bowl. Stir vigorously until thoroughly combined. Spread the graham cracker mixture evenly across the bottom of the pan and about halfway up the side.
In a medium mixing bowl, add brown sugar, cinnamon, and flour. Mix until all of the ingredients are uniformly distributed.
Mix in the melted butter thoroughly.
Pinch off pieces of the cinnamon filling mixture and place them on top of the crust.
Cheesecake Filling: Beat cream cheese and sugar on medium-high speed for 2 minutes, or until smooth.
Pour in the vanilla extract and sour cream. Mix until well blended.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
Reduce the speed and add the corn starch. Pour in heavy cream while mixing on medium-low speed. Mix until everything is incorporated, then scrape down the edges and bottom of the basin and mix again until smooth.
One-third of the cheesecake batter should be spread over the prepared crust and cinnamon filling.
Spread more cinnamon filling equally over the cheesecake filling.
Spread the remaining cheesecake batter over the cinnamon filling.
Over the cheesecake batter, spread the remaining cinnamon filling.
Spread the remaining cheesecake batter on top.
Place the roasting pan in the oven, followed by the cheesecake springform pan. Fill the roasting pan halfway with water, about halfway up the side of the springform.
70-75 minutes in the oven. Turn off the oven and partially open the oven door. Allow the cheesecake to rest for about 10 minutes before removing it from the oven (from the roasting pan and carefully peeling off the foil).
Allow it to rest for 20 minutes on the counter before gently separating it with a lubricated butter knife between the sides of the cheesecakes and the springform. (You don’t have to take the cheesecake out of the pan until you’re ready to add the topping.)
Refrigerate the cheesecake after it has cooled for an hour. Refrigerate for at least four hours before frosting.
Icing: Warm heavy cream but not to the point of boiling.
In a small bowl, combine powdered sugar and cinnamon. Slowly whisk in the heavy cream until completely smooth.
Spread the frosting evenly over the cheesecake.