Ribbon of Cinnamon Cheesecake
Indulge in the luxurious layers of flavor with this Ribbon of Cinnamon Cheesecake, a show-stopping dessert that marries creamy decadence with a warm, spiced twist. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this cheesecake is elevated by ribbons of cinnamon sugar swirled throughout, creating a mesmerizing marbled effect. Perfectly balanced with hints of vanilla and a hint of spice, it’s baked to perfection in a water bath to ensure a smooth and crack-free finish. Whether it’s a festive celebration or a cozy gathering, this visually stunning dessert is guaranteed to captivate both the eyes and taste buds. Refrigerate for a rich, chilled delight that serves up to 12, making it the ultimate centerpiece for your next occasion.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar
- 680 grams cream cheese, softened
- 120 grams sour cream
- 200 grams granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 50 grams granulated sugar (for cinnamon ribbon)
Instructions
Preheat your oven to 160°C (320°F) and lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream and sugar (200 grams) to the cream cheese and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a small bowl, mix the ground cinnamon and 50 grams of granulated sugar to create the cinnamon ribbon mixture.
Pour half of the cream cheese filling over the prepared crust in the springform pan. Smooth it out with a spatula.
Sprinkle half of the cinnamon ribbon mixture evenly over the filling.
Pour the remaining cream cheese filling over the cinnamon ribbon and smooth the top.
Sprinkle the remaining cinnamon ribbon mixture over the top and use a knife to gently swirl it into the filling to create a marbled effect.
Place the springform pan into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan to create a water bath.
Carefully transfer the baking dish to the oven and bake for 60 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight before serving.
Slice, serve, and enjoy your Ribbon of Cinnamon Cheesecake!
Nutrition Facts
Calories |
5514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.3 g | 468% | |
| Saturated Fat | 212.6 g | 1063% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 508.2 g | 185% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 383.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1095 mg | 84% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1246 mg | 27% | |
*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.
