I used shortbread biscuits for the base.
Made in a Loaf tin - very tasty
Crust:
1.5 cups of graham cracker crumbs
6 tablespoons of butter (melted)
1/4 cup of light brown sugar
1/2 teaspoon of salt
Filling:
2 eggs (at room temperature)
16 ounces of cream cheese (softened)
1/2 cup of sour cream (at room temperature)
3/4 cup of granulated sugar
2 teaspoons of vanilla extract
Cinnamon
Swirl:
1 cup dark brown sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
1/4 cup all-purpose flour
Instructions:
1. Preheat
the oven to 350°F (175°C).
2. In a medium-sized
bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar,
and salt. Mix until it forms a cohesive mixture.
3. Firmly
press the mixture into the bottom of an 8-inch square baking dish.
4. Bake the
crust for 8 minutes, then set it aside to cool.
5. Lower
the oven temperature to 325°F (160°C).
6. In a
blender, blend the softened cream cheese, granulated sugar, and vanilla extract
7. Add the
sour cream to the mixture and blend again until it becomes smooth.
8.
Gradually add the room-temperature eggs one at a time, blending between each
addition to ensure a smooth consistency. Set the mixture aside.
9. In a
medium-sized bowl, mix together the melted butter, dark brown sugar, cinnamon,
and all-purpose flour until you get a smooth and uniform cinnamon swirl
mixture.
10. Pour
half of the cheesecake filling over the cooled crust in the baking dish. Carefully drop spoonfuls of the cinnamon swirl
mixture onto the filling, then gently swirl them together using a knife.
11. Pour
the remaining cheesecake filling over the swirled layer. Add the remaining cinnamon swirl mixture on
top and gently swirl it once again.
12. Bake
the cheesecake for about 35 minutes. Allow the cheesecake to cool, then
refrigerate it for at least 2 hours until it becomes firm.
