Cinnamon Swirl Cheesecake

Meriem Tablit

A rich and creamy cinnamon swirl cheesecake made with a buttery graham cracker crust, smooth vanilla cheesecake filling, and a sweet brown sugar cinnamon swirl. Finished with whipped cream and a dusting of cinnamon for an elegant dessert perfect for holidays, celebrations, or cozy weekends.

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Prep Time 25

Cook Time 55

Chilling Time 6

Total Time 7 20

Course Dessert

Cuisine American

Servings 12 servings

Calories 520 kcal

Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber Spatula
Knife
Parchment paper
Wire cooling rack

Ingredients

Crust

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
5 tablespoons unsalted butter melted

Cheesecake Filling

32 ounces full-fat cream cheese softened
1 cup granulated sugar
3/4 cup sour cream
3 large eggs
1 1/2 teaspoons vanilla extract

Cinnamon Swirl

3/4 cup packed brown sugar
4 teaspoons ground cinnamon
1/3 cup all-purpose flour
5 tablespoons unsalted butter melted

Topping

Whipped cream
Ground cinnamon

Instructions

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles damp sand.
Press the crust mixture firmly and evenly into the bottom of the springform pan.
Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool slightly.
Combine the brown sugar, ground cinnamon, flour, and melted butter in a bowl until a thick cinnamon mixture forms.
Beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and mix until well combined.
Add the sour cream and vanilla extract and mix until smooth.
Add the eggs one at a time, mixing gently after each addition until just incorporated.
Pour about one-third of the cheesecake batter over the cooled crust.
Sprinkle portions of the cinnamon swirl mixture over the cheesecake batter.
Repeat the layers with the remaining cheesecake batter and cinnamon mixture.
Gently swirl a knife through the batter several times to create cinnamon ribbons without completely mixing the layers.
Bake for about 50 to 55 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven, leave the cheesecake inside with the door slightly open for about 30 minutes, then remove it and allow it to cool completely.
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
Remove the cheesecake from the springform pan and decorate with whipped cream and a light dusting of ground cinnamon before serving.

Notes

Keyword cinnamon cheesecake, cinnamon swirl cheesecake