Preheat the oven: Preheat your oven to 325°F (165°C). This temperature is perfect for baking the cheesecake, ensuring it sets evenly without cracking.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture is evenly combined. Press this mixture into the bottom of a springform pan to create a firm, even crust. Use the back of a spoon to press it down, making sure it’s compact and well-formed. This will provide a nice base for the cheesecake filling.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 3-4 minutes with a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and 1 tsp of ground cinnamon until fully incorporated. The cinnamon will give the filling a warm, spicy flavor that complements the swirl perfectly.
Swirl the cinnamon-sugar mixture: Drop spoonfuls of the cinnamon-sugar mixture on top of the cheesecake filling. Use a knife or skewer to gently swirl the cinnamon-sugar into the cheesecake batter, creating a beautiful marble effect. Be careful not to over-swirl, as you want to maintain distinct swirls of cinnamon without fully mixing them into the filling.
Bake the cheesecake: Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center is still slightly wobbly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. This ensures the cheesecake is perfectly baked. Let the cheesecake cool in the pan for 10 minutes before transferring it to the refrigerator to chill. Chill for at least 4 hours, or preferably overnight, to allow the flavors to set and meld together.
