Delightful Cinnamon Swirl Cheesecake Recipe
Indulge your sweet tooth with this Cinnamon Swirl Cheesecake, where the flavors of two beloved desserts unite! With its luscious cream cheese filling swirled with a buttery cinnamon mixture and a crunchy graham cracker crust, this dessert is a must-try for any occasion.
Why You’ll Adore This Cinnamon Swirl Cheesecake
- Combines the richness of cheesecake with the warm spices of cinnamon
- Creamy and velvety texture that’s irresistible
- A delightful cinnamon-brown sugar filling in every bite
- Finished with a fluffy whipped cream topping
- Can be transformed into smaller cheesecake bars!
Ingredients
For the Graham Cracker Crust
- 1 and ¾ cups (about 225g) graham cracker crumbs
- ½ cup (115g) unsalted butter, melted
- ⅓ cup (40g) granulated sugar
For the Cheesecake Filling
- 32 ounces (907g) full-fat brick cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
For the Cinnamon Swirl Filling
- ½ cup (100g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup (30g) all-purpose flour
- 3 tablespoons (43g) unsalted butter, melted
For the Whipped Cream Topping
- 1 cup (240ml) heavy cream
- 2 tablespoons (25g) brown sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for dusting (optional)
Instructions
-
Preheat the Oven: Set your oven to 350°F (175°C) and adjust the rack to the lower-middle position.
-
Prepare the Crust:
- Using a food processor, grind graham crackers into fine crumbs.
- In a bowl, mix crumbs with sugar, then add melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s compact but not overly packed.
- Bake for 10 minutes, then let it cool while preparing the filling.
-
Make the Cheesecake Filling:
- In a large mixing bowl, combine cream cheese and sugar using a stand or handheld mixer, beating until smooth (about 2 minutes).
- Add sour cream and vanilla; mix until well combined.
- Beat in eggs one at a time, mixing just until incorporated after each. Avoid over-mixing.
-
Prepare the Cinnamon Swirl:
- In a separate bowl, mix brown sugar, cinnamon, and flour. Stir in melted butter until crumbly.
-
Assemble the Cheesecake:
- Pour one-third of the cheesecake batter into the crust, spreading it evenly.
- Sprinkle half of the cinnamon mixture on top.
- Repeat the layers: add another third of the cheesecake batter, then most of the remaining cinnamon mixture. Follow with the last layer of cheesecake batter, topping with the rest of the cinnamon mixture.
- Use a knife to gently swirl the layers together.
-
Prepare for Baking:
- Wrap the springform pan with aluminum foil to prevent water from leaking in.
- Place the wrapped pan inside a larger roasting pan.
-
Make a Water Bath:
- Pour hot water into the roasting pan until it’s about 1 inch deep. This helps prevent cracks while baking.
-
Bake: Bake the cheesecake for 65–85 minutes, until the edges are set but the middle slightly wobbles when shaken.
-
Cool: Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour. Remove it from the oven and let it cool to room temperature.
-
Chill: Refrigerate the cheesecake for at least 4 hours, or overnight for the best texture.
-
Prepare the Whipped Cream:
- In a mixing bowl, whip heavy cream, brown sugar, and vanilla until medium peaks form (about 3–4 minutes).
-
Serve: Remove the cheesecake from the springform pan and spread the whipped cream on top. Optionally, sprinkle with cinnamon before slicing.
-
Store: Cover leftovers and refrigerate for up to 5 days.
Enjoy Cinnamon Swirl Cheesecake Bars!
Love cheesecake but want a smaller option? Halve the recipe and make Cinnamon Swirl Cheesecake Bars in a 9-inch square pan. Follow the original instructions, adjusting the baking time as needed.
Indulge in this delightful dessert at your next gathering or as a sweet treat at home. Enjoy!