Cinnamon Cheesecake
Indulge in the warm, comforting flavors of this luscious Cinnamon Cheesecake, a dessert that perfectly balances creamy decadence with a spiced twist. Featuring a buttery graham cracker crust, this velvety cheesecake is swirled with cinnamon-sugar for a striking marbled effect that delights both the eyes and the palate. Baked to perfection in a water bath to ensure a silky-smooth texture, this dessert is finished with a subtle dusting of cinnamon, making it a show-stopping centerpiece for any gathering. With just 25 minutes of prep time and a rich, cinnamon-infused flavor profile, this cheesecake is ideal for holiday celebrations or as a cozy treat to share with loved ones. Keywords: cinnamon cheesecake, creamy cheesecake recipe, graham cracker crust, cinnamon swirl dessert, holiday cheesecake recipe.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 2 tablespoons sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar
- 4 large eggs
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 50 grams sugar (for cinnamon swirl)
- 1 teaspoon ground cinnamon (for garnish, optional)
Instructions
Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform pan and set aside.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar (for crust) until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Then blend in the sour cream and vanilla extract until fully incorporated.
In a separate small bowl, mix the ground cinnamon and sugar (for cinnamon swirl).
Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Use a knife or skewer to gently swirl it into the batter.
Pour the remaining cheesecake batter on top and repeat the process with the remaining cinnamon sugar, swirling it into the top layer.
Place the springform pan in a large baking dish. Carefully pour hot water into the dish so it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and refrigerate for at least 6 hours, or preferably overnight, to set completely.
Before serving, run a knife around the edge of the pan to release the cheesecake. Dust with additional ground cinnamon for garnish, if desired.
Slice and enjoy your Cinnamon Cheesecake!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 31.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
