Cinnamon Swirl Cheesecake
Indulge in the creamy decadence of Cinnamon Swirl Cheesecake, where the perfect balance of rich, velvety cream cheese filling meets bursts of warm, spiced cinnamon. This show-stopping dessert features a buttery graham cracker crust, a delicate cinnamon-brown sugar swirl, and a luxuriously smooth texture, all baked to perfection in a water bath to ensure a flawless, crack-free finish. Ideal for holiday gatherings or special occasions, this cheesecake is easy to make and pairs beautifully with a dollop of whipped cream or a drizzle of salted caramel. With its stunning marbled design and irresistible flavor, Cinnamon Swirl Cheesecake is sure to be the star of any dessert table!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 110 grams unsalted butter, melted
- 50 grams granulated sugar
- 680 grams cream cheese, softened
- 120 grams sour cream
- 200 grams granulated sugar (for cheesecake filling)
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons ground cinnamon
- 50 grams brown sugar
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until combined.
One at a time, add the eggs to the mixture, beating on low speed after each addition until just incorporated.
In a small bowl, combine the ground cinnamon, brown sugar, and flour. This will be your cinnamon swirl mixture.
Pour half of the cheesecake filling over the cooled crust, spreading it out evenly.
Sprinkle half of the cinnamon swirl mixture evenly over the filling. Use a knife or skewer to gently swirl it into the batter.
Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon mixture.
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath, run a knife around the edges to loosen it, and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or preferably overnight before slicing and serving.
Nutrition Facts
Calories |
5755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.8 g | 495% | |
| Saturated Fat | 225.5 g | 1128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1611 mg | 537% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 521.4 g | 190% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 381.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1249 mg | 96% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1374 mg | 29% | |
*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.
