2 cups graham cracker crumbs
4 Tablespoons brown sugar
1 teaspoon ground cinnamon
5 Tablespoons butter- melted
1 cup brown sugar-packed
1 tablespoon ground cinnamon
6 Tablespoons flour
6 Tablespoons butter-melted
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
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
Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
Start with the crust by adding about 1 package + 3 sheets of graham crackers into a food processor. Pulse until you get a fine crumb. Add in all remaining crust ingredients and pulse until well combined.
Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
Bake on 350 for about 10 minutes.
Combine all ingredients into a medium size bowl and use a fork to combine them until you have a nice crumble. Set aside.
Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
Cream until light and fluffy and you do not see any bumps.
Add sugar and flour and mix for about 1 minute.
While the mixture is on low speed, add vanilla extract and each egg one at a time. Allow each egg to combine fully before adding the next.
Once all the eggs are combined, set your mixture to a medium-high speed and mix for 5 minutes.
After 5 minutes, add in the heavy whipping cream and mix for an additional 1-2 minutes.
Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture using your fingers to crumble into small pieces. Add another layer of cheesecake filling and continue for two more layers. Add the remaining crumble to the top of the cheesecake.
Place the cheesecake in the center of your oven and bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 1 hour and 30 minutes.
Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes, do not open the oven door.
After 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Then take out and chill. (I prefer to let it chill overnight)
Cream Cheese Topping:
Once the cheesecake is set, add all ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Add into a piping bag or sandwich bad with a small hole and pipe the topping on the top of the cheesecake.
Serve and enjoy!