Ingredients:
Crust
1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
1 tsp ground cinnamon
5 tbsp butter, melted
Cheesecake Filling
24 ounces cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
1 cup sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
4 large eggs, room temperature
Cinnamon Filling
1 1/4 cups packed light brown sugar
5 tbsp ground cinnamon
3/4 cup all-purpose flour
1/2 cup unsalted butter, melted
Cream Cheese Frosting
2 tbsp cream cheese, room temperature
6 tbsp butter, room temperature
1/2 tsp vanilla extract
1 1/2 cups powdered sugar
4–5 tbsp heavy cream
Directions:
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
Mix crust ingredients and press into the pan. Bake for 10 minutes, then cool.
Reduce oven to 300°F. Beat cream cheese, sugar, and flour for the filling. Add sour cream, vanilla, and cinnamon. Mix in eggs one at a time.
For cinnamon filling, combine brown sugar, cinnamon, and flour. Mix in melted butter.
Layer cinnamon and cheesecake fillings in the crust, ending with cinnamon on top.
Bake in a water bath for 1 hour 20 minutes. Let cool in the oven, then refrigerate.
For frosting, mix cream cheese and butter, then add vanilla and powdered sugar. Thin with heavy cream if needed.
Decorate cheesecake with frosting before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours | Kcal: 419 | Servings: 12-14