Ingredients
For the crust:
• 1 ½ cups graham cracker crumbs (or gluten-free cookies)
• ¼ cup melted butter or coconut oil
• 2 tbsp brown sugar
For the filling:
• 24 oz cream cheese, softened (3 blocks)
• ¾ cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• Zest of 1 orange (optional, for brightness)
For the cinnamon swirl:
• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon
• 2 tbsp cold butter, cubed (or coconut oil)
For the glaze:
• ½ cup powdered sugar
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Beat in vanilla, sour cream, and orange zest (if using) until silky.
- Pour over crust.
- Make the swirl: In a small bowl, mix brown sugar and cinnamon. Cut in cold butter until crumbly. Sprinkle evenly over the batter. Use a knife to gently swirl into the cheesecake—don’t overmix!
- Bake 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Make the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over chilled cheesecake before serving.
✨ Serve chilled—each bite tastes like dessert heaven!
💡 Pro tip: Wipe your knife with hot water between slices for clean cuts.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 380 per slice , Net Carbs: 34g , Fats: 26g , Protein: 7g