Description

This Cinnamon Swirl Cheesecake offers an irresistible flavor with simple preparation. Using cream cheese, graham crackers, and a delightful cinnamon swirl, it’s a perfect homemade dessert for any occasion!

Ingredients

Scale

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
1/4 cup (50g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted
32 ounces (904g) full-fat brick cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (180g) full-fat sour cream, at room temperature
1 and 1/2 teaspoons vanilla extract or vanilla bean paste
3 large eggs, at room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (60g) all-purpose flour
1 Tablespoon ground cinnamon
5 Tablespoons (71g) unsalted butter, melted
1 and 1/2 cups heavy cream, cold
2 Tablespoons light or dark brown sugar
1 teaspoon pure vanilla extract
optional: ground cinnamon, for garnish

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Instructions

Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).
If using whole graham crackers, grind them into fine crumbs with a food processor. Combine with sugar and melted butter in a bowl and mix until sandy. Press this mixture into the bottom and partially up the sides of a greased 9-inch or 10-inch springform pan. Pre-bake for 10 minutes and allow to cool slightly.
In a large bowl, beat the cream cheese and 1 cup of sugar together until smooth. Add sour cream and vanilla, mixing until combined. Add eggs one at a time, mixing gently after each until just incorporated.
In another bowl, mix together brown sugar, flour, and cinnamon, then add melted butter, mixing until crumbly. Reserve for topping.
Wrap the springform pan in aluminum foil to prevent leaks. Pour a third of the cheesecake batter into the crust, layering half of the cinnamon mixture on top. Repeat with another third of the batter and remaining cinnamon mix, then top with the final layer of cheesecake batter. Swirl gently with a knife.
Prepare a water bath by boiling water and placing it in a roasting pan. Place the springform pan inside and pour the hot water around it. Bake for 65-85 minutes until the edges are set but the center wobbles slightly.
Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Then cool to room temperature and refrigerate for at least 4 hours or overnight.
Whip the cold heavy cream with brown sugar and vanilla until medium peaks form. Spread or pipe whipped cream on top of chilled cheesecake, dust with cinnamon as desired. Slice and serve, cleaning the knife between cuts.

Notes

Ensure all cream cheese and eggs are at room temperature for easier mixing.
Store leftover cheesecake in the refrigerator for up to 5 days.
For best results, refrigerate overnight before serving for a firmer texture.

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 30g
Sodium: 320mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg