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Cinnamon Swirl Cheesecake

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This warm, comforting dessert balances rich cream cheese with a buttery graham crust and fragrant cinnamon sugar. Perfect for holiday dinners or gatherings.

Ingredients

Scale
  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 Tablespoons unsalted butter, melted
  • 32 ounces full-fat brick cream cheese, softened
  • 1 cup granulated sugar
  • 3/4 cup full-fat sour cream
  • 1 and 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 Tablespoon ground cinnamon
  • 1 and 1/2 cups heavy cream
  • 2 Tablespoons light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • Optional: ground cinnamon for dusting

Instructions

  1. Preheat the oven to 350°F (177°C) and position an oven rack to the lower-middle position.
  2. Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter in a medium bowl. Mix until evenly moistened and press into the bottom of a 9-inch springform pan. Pre-bake the crust for 10 minutes.
  3. Beat the softened cream cheese and 1 cup granulated sugar until smooth and free of lumps.
  4. Add the 3/4 cup full-fat sour cream and 1 and 1/2 teaspoons vanilla extract, mixing until combined.
  5. Add the 3 large eggs one at a time, mixing gently after each addition.
  6. Combine 3/4 cup packed brown sugar, 1/2 cup flour, and 1 Tablespoon ground cinnamon in a small bowl to make the cinnamon swirl.
  7. Pour one-third of the cheesecake batter over the pre-baked crust, sprinkle half of the cinnamon swirl mixture, then add another third of the batter, and sprinkle the remaining swirl mixture. Add the last third of the batter on top.
  8. Swirl the top batter with a knife to create ribbons of cinnamon.
  9. Place the springform pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the springform pan.
  10. Bake for 65 to 85 minutes until the edges are set and the center has a slight wobble.
  11. Cool the cheesecake gradually inside the oven with the door ajar for one hour.
  12. Chill in the refrigerator for at least 4 hours or overnight.
  13. Whip 1 and 1/2 cups heavy cream with 2 Tablespoons brown sugar and 1 teaspoon vanilla until medium peaks form. Spread over the cheesecake and dust with optional ground cinnamon.

Notes

For a smoother batter, use room temperature cream cheese and eggs. Avoid overbeating to reduce cracking.

Nutrition

Keywords: cheesecake, cinnamon, dessert, holiday, creamy

Find it online: https://recipehappy.com/cinnamon-swirl-cheesecake/