Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (finely ground)
  • 1/4 cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted (for crust)
  • 1/2 teaspoon Cinnamon, ground (optional)
  • 16 ounces full fat Cream Cheese, softened to room temperature
  • 3/4 cup Granulated Sugar (for filling)
  • 2 Large Eggs, room temperature
  • 1/4 cup Heavy Cream or Sour Cream, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Zest (finely grated)
  • 1/4 cup Graham Cracker Crumbs (reserved for swirl)
  • 1 tablespoon Unsalted Butter, melted (reserved for swirl)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with foil liners. Place the tin inside a large roasting pan or oven-safe casserole dish.
  2. Make the Crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and cinnamon. Pour in 6 tablespoons melted butter and mix until the texture resembles wet sand. Press about 1 ½ tablespoons firmly into the bottom of each lined cup.
  3. Bake the crusts for 5 minutes until just set. Remove and let cool slightly.
  4. Create the Swirl Mix: Combine the reserved ¼ cup graham cracker crumbs with 1 tablespoon melted butter. Set aside.
  5. Make the Filling: Beat the room temperature cream cheese until perfectly smooth, scraping down the bowl. Gradually add ¾ cup sugar, beating until just combined—do not overmix.
  6. Beat in eggs one at a time, mixing only until the yellow streak disappears. Gently stir in vanilla extract, lemon zest, and heavy cream with a spatula.
  7. Fill the cups evenly with the cheesecake batter. Sprinkle the reserved graham cracker/butter mixture over the top of the batter in each cup.
  8. Create the Swirl: Use a toothpick or small knife to gently swirl the topping into the batter 2-3 times for texture and visual appeal.
  9. Prepare the Water Bath: Carefully place the roasting pan (with the cupcake tin inside) on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cupcake liners.
  10. Bake for 22–25 minutes. The edges should look set, but the centers should still have a slight wobble. Turn off the oven, prop the door open slightly, and allow the cupcakes to cool inside the oven for 1 hour.
  11. Remove the tin from the water bath, cool completely on a wire rack at room temperature, then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.