Next, in a separate bowl, beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy. You want it to be free of lumps, so take your time here! Once it’s looking good, add in the sour cream, eggs, vanilla extract, and flour, mixing to combine thoroughly. The smell of this mixture is already making my mouth water!
Now, for the fun part! I love to swirl in the cinnamon mixture. In a small bowl, mix the cinnamon and brown sugar together, and gently fold about half of this into your cheesecake batter. Pour the remaining batter over the crust in the springform pan, and then use a knife or skewer to create swirls with the cinnamon mixture on top. This step not only adds flavor but also creates such a beautiful marbled effect!
Last but not least, bake your cheesecake in the preheated oven for about 60-70 minutes or until the edges are set and the center still has a slight jiggle. It’s crucial not to overbake—remember, it will firm up as it cools. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours. Oh, the anticipation! (See the next page below to continue steps…)