– 2 ½ cups Graham cracker crumbs fine crumb – ⅛ cup Brown sugar packed light or dark – 9 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 1 ¼ cup Brown sugar packed light or dark – 1 tablespoon Ground cinnamon – ½ cup All-purpose flour – ⅓ cup Unsalted butter melted – 1 cup Powdered sugar sifted – 2 tablespoon Milk
Preheat the oven to 325°F. Prepare a 9-inch springform pan with non-stick baking spray. Spray again and line the bottom with a 9-inch parchment circle. Set aside.Make fine graham crackers in a blender.
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Fill springform pan with crumbs. Line pan bottom and sides with crumbs. The side halfway up. Compact crust with measuring cup bottom.Bake 12 minutes.Mix cream cheese on high for 1 minute. Bowl scrape. After adding sugar, beat 1 minute. Bowl scrape.
2
Mix vanilla, sour cream, and heavy cream. High-mix until blended. Add eggs one by one. Blend barely. Scrape basin to combine.Mix brown sugar, cinnamon, flour, and melted butter until wet. Fingers break clumps.
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A third of the cheesecake batter. Add a third of cinnamon filling. Pour another third of batter on top. Add more cinnamon. Add cinnamon filling and leftover cheesecake batter. Stir cinnamon with a toothpick. Avoid disrupting other layers.
4
Prepare a bath. Choose one of the two. Hot boiling water and a big roasting pan are needed.Bake 75-95 minutes. Bake the cheesecake until the borders are firm and the center jiggles. If too jiggly, bake for 10 minutes and check.
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After turning off the oven, open the door and let it cool for 30 minutes. Move pan to cooling rack. Let it cool fully.Wrap foil and chill overnight or 6 hours.
6
Remove the cheesecake and parchment circle from the pan. Sift powdered sugar and whisk milk in a small bowl. Thinness is desired.Top cheesecake with drizzle. Optional: Top with store-bought tiny cinnamon buns.
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