Cinnamon Swirl Cheesecake

Indulge in the rich and flavorful delight of Cinnamon Swirl Cheesecake! This delicious recipe combines a creamy filling with a tantalizing cinnamon swirl, creating the perfect dessert for any occasion. Follow simple steps to master this treat, from crafting the ideal crust to incorporating unique toppings. Ready to wow your guests and satisfy your cravings? Click through to explore the full recipe and unlock the secrets to making this delightful cheesecake!

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 cup sour cream

For the cinnamon swirl:

¼ cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, melted

Instructions

Prepare the crust:

Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.

Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing on low speed after each addition. Mix in the vanilla extract, ground cinnamon, and sour cream until well combined.

Create the cinnamon swirl:

In a small bowl, mix brown sugar, ground cinnamon, and melted butter to create a thick paste.

Assemble the cheesecake:

Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon dollops of the cinnamon swirl over the filling, then use a knife or a toothpick to gently swirl it into the batter. Pour the remaining cheesecake filling over the top and repeat the swirl process with the rest of the cinnamon mixture.

Bake:

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour, allowing it to cool gradually.

Chill:

Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, for the best results.

Serve:

Carefully remove the springform pan and slice the cheesecake into wedges. Enjoy chilled or at room temperature.

Prep Time, Total Time, Servings: 20 minutes | 6 hours (including chill time) | 10 servings

- Presentation Tips: Serve slices on plates with a sprinkle of cinnamon on top and a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch!