Ingredients You Will Need:
For the Crust:
2 cups graham cracker crumbs
4 tablespoons brown sugar
1 teaspoon ground cinnamon
5 tablespoons butter, melted
For the Cinnamon Crumble:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
6 tablespoons flour
6 tablespoons butter, melted
For the Cheesecake Filling:
4 (8 oz) packs of cream cheese, softened
1 cup granulated sugar
3 tablespoons flour
2 teaspoons vanilla extract
5 eggs, at room temperature
¾ cup heavy whipping cream
For the Cream Cheese Topping:
1 tablespoon butter, softened
1 oz. cream cheese, softened
¼ teaspoon vanilla extract
¾ cup powdered sugar
1 ½ tablespoons heavy whipping cream
Directions:
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray and set aside.
Make the Crust: In a food processor, pulse graham crackers until fine. Add brown sugar, cinnamon, and melted butter; pulse until combined. Press into the pan, forming a crust.
Create the Cinnamon Crumble: Mix brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.
Prepare the Cheesecake Filling: Beat cream cheese until fluffy. Mix in sugar and flour, then vanilla. Add eggs one at a time, then heavy cream, beating until smooth.
Assemble the Cheesecake: Layer 1/3 of the filling over the crust, sprinkle with 1/3 of the crumble. Repeat layers, finishing with crumble. Bake at 350°F for 15 minutes, then 200°F for 1 hour and 30 minutes. Let cool in the oven, then chill overnight.
Add the Cream Cheese Topping: Mix topping ingredients until smooth. Pipe over chilled cheesecake.
Prep Time: 15 minutes | Cooking Time: 1 hour and 45 minutes | Total Time: 2 hours 30 minutes (plus chilling)
Enjoy!
