Ingredients
Crust & Swirl:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 3 tbsp melted butter
• 2 tbsp honey (or sugar-free maple syrup)
• ¼ cup packed brown sugar (or coconut sugar)
• 1½ tsp cinnamon
• 2 tbsp melted butter (for swirl)
Cheesecake Filling:
• 16 oz (2 blocks) full-fat cream cheese, room temp
• ¾ cup powdered sugar (or powdered erythritol blend)
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp sour cream or Greek yogurt
Honey Glaze:
• ¼ cup powdered sugar
• 1½ tbsp honey (or monk fruit syrup)
• 1–2 tsp milk or cream
Instructions
- Preheat oven to 325°F (165°C). Grease a 9″ springform pan; line bottom with parchment.
- Make crust: Mix graham crumbs, 3 tbsp butter, and 1 tbsp honey. Press firmly into bottom (no sides). Bake 8 mins. Cool.
- Make swirl mix: Combine brown sugar, cinnamon, remaining 1 tbsp honey, and 2 tbsp melted butter—thick, paste-like.
- Make filling: Beat cream cheese until smooth. Add powdered sugar, vanilla, and sour cream; beat until creamy. Add eggs one at a time, mixing just until incorporated (don’t overbeat).
- Pour half the filling over crust. Dollop half the cinnamon swirl on top; swirl gently with a knife. Repeat layers.
- Bake 45–50 mins—edges set, center slightly wobbly. Turn off oven; crack door and let cheesecake cool inside 1 hour (prevents cracks).
- Chill at least 4 hours (overnight best).
- Before serving, drizzle with honey glaze (whisk all glaze ingredients until smooth). Optional: extra cinnamon sprinkle!
PREP TIME & NUTRITION :
Prep Time: 25 mins, Cook Time: 50 mins, Chill Time: 4 hrs, Total Time: 5 hrs 15 mins
Servings: 12
Calories: 320, Net Carbs: 24g, Fats: 22g, Protein: 6g
(Keto version: almond flour crust + erythritol + sugar-free syrup → Net Carbs: 3g/slice)