Cinnamon Swirl Cheesecake
A delightful dessert that combines the creamy richness of traditional cheesecake with warm, comforting flavors of cinnamon, creating an irresistible treat for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 32 oz cream cheese, softened Four packages of 8 oz each
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 0.5 cups sour cream
For the cinnamon swirl
- 0.5 cups brown sugar
- 1 tablespoon ground cinnamon
For the topping
- 1 cups heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan generously.
- In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Mix until fully integrated and press evenly into the bottom of the prepared springform pan.
- In a large bowl, beat 4 packages of softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and 1 teaspoon of vanilla extract, mixing until well combined and fluffy.
- Add the large eggs one at a time, mixing thoroughly after each addition, then stir in ½ cup of sour cream until smooth.
- In a separate bowl, combine ½ cup of brown sugar and 1 tablespoon of ground cinnamon.
Assembly
- Pour half of the cheesecake batter onto the crust, sprinkle half of the cinnamon mixture on top, then pour the remaining batter, followed by the rest of the cinnamon mix.
- Using a butter knife or skewer, gently swirl the layers together for a marbled effect.
Baking
- Bake the cheesecake for 55 to 60 minutes, until the edges are set and the center has a slight jiggle.
- Allow it to cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
Topping and Serving
- Whip 1 cup of heavy cream until soft peaks form and gently fold in powdered sugar and a pinch of cinnamon.
- Top the cooled cheesecake with the whipped cream before serving.
Notes
Ensure ingredients like cream cheese, eggs, and sour cream are at room temperature for better mixing. Avoid overmixing to prevent cracks.