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Cinnamon Swirl Cheesecake

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A warmly spiced and silky Cinnamon Swirl Cheesecake featuring a buttery crust and a dense yet creamy filling, perfect for special occasions.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 32 ounces full-fat brick cream cheese, softened
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream
  • 1 and 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 and 1/2 cups heavy cream
  • 2 tablespoons light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • Optional: ground cinnamon for garnish

Instructions

  1. Preheat the oven to 350°F (177°C) and lightly grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter, then press into the bottom of the pan and pre-bake for 10 minutes.
  3. Beat cream cheese with granulated sugar until smooth, then add sour cream and vanilla extract and mix.
  4. Add the eggs one at a time, mixing gently after each addition.
  5. Mix together brown sugar, flour, and cinnamon for the cinnamon swirl.
  6. Spoon one-third of the cheesecake batter into the crust, sprinkle with half the cinnamon swirl mixture, and layer with more batter and more swirl, finishing with the batter on top.
  7. Bake in a water bath for 65 to 85 minutes until edges are set and center jiggles slightly.
  8. Cool in the oven with door ajar for 1 hour, then chill in the refrigerator for at least 4 hours.
  9. Beat heavy cream with brown sugar and vanilla until medium peaks form, then spread over the chilled cheesecake and garnish with cinnamon.

Notes

For best results, use room temperature ingredients and chill the cheesecake overnight for improved flavor.

Nutrition

Find it online: https://easydishestomake.com/cinnamon-swirl-cheesecake/