Ingredients
Equipment
Method
- Mix graham cracker crumbs, melted butter, and cinnamon in a bowl; press into a springform pan and refrigerate.
- Beat cream cheese and sugar until smooth; add sour cream, eggs, vanilla, and cinnamon, blending gently.
- Pour the cheesecake mixture over the chilled crust, smoothing the top with a spatula.
- Prepare the swirl by mixing melted butter, brown sugar, and cinnamon; spread onto puff pastry and roll into a log.
- Slice the puff pastry roll into discs and arrange them on top of the cheesecake.
Nutrition
Calories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 320mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 600IUVitamin C: 1mgCalcium: 80mgIron: 1mg
Notes
For a gluten-free option, substitute graham crackers with gluten-free cookies. Ensure cream cheese is fully softened for easy mixing. Allow cheesecake to cool gradually in the oven to avoid cracks. Store tightly wrapped in the fridge for up to 5 days or double-wrap for freezing. Serve with a dusting of powdered sugar or a dollop of whipped cream for added garnish.
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