Introduction

Cinnamon Swirl Cheesecake is a delightful twist on the classic dessert, featuring layers of creamy cheesecake infused with warm cinnamon and nutmeg. The cinnamon-sugar swirls add a beautiful pattern and a burst of flavor that makes every bite special. Perfect for cozy gatherings or whenever you want a comforting treat.

A three-layered round cheesecake sits on a silver base on a white marbled texture. The bottom layer is a thick crumbly light brown biscuit crust. The middle layer is a thick and smooth cream white cheesecake filling. The top layer is a glossy yellow custard with swirled light brown patterns and a light dusting of powdered sugar concentrated near the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup sour cream

½ cup powdered sugar

2 tablespoons milk (for glaze)

3 tablespoons granulated sugar (for cinnamon swirl)

1 teaspoon ground cinnamon (for cinnamon swirl)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Step 2: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool.

Step 3: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, mixing until well combined. Beat in the vanilla extract.

Step 4: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Be careful not to overbeat to keep the cheesecake dense and creamy.

Step 5: Blend in the sour cream, ground cinnamon, and ground nutmeg until fully incorporated and smooth.

Step 6: In a small bowl, mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Take 1 cup of the cheesecake batter and layer it into the prepared crust. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with another layer of batter, the remaining cinnamon-sugar, and a final layer of batter on top. Use a knife or skewer to gently swirl through the layers.

Step 7: Place the cheesecake in the preheated oven and bake for 1 hour or until the center is set but still slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually for about 45 minutes.

Step 8: Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight for the best texture.

Step 9: Just before serving, whisk together the powdered sugar and 2 tablespoons milk to create a light glaze. Drizzle over the chilled cheesecake.

Step 10: Run a knife around the edges before releasing the springform pan. Slice and serve chilled or at room temperature.

Tips & Variations

For a richer flavor, use full-fat cream cheese and sour cream.

Try adding chopped pecans or walnuts into the crust for added texture.

Swap the graham cracker crust for a gingersnap crust to complement the cinnamon spices.

If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it wrapped tightly to prevent it from absorbing other odors. For longer storage, you can freeze the cheesecake for up to 1 month; thaw it overnight in the fridge before serving. Reheat slices slightly at room temperature for the best taste.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting in the fridge overnight, as it helps the flavors meld and the texture to firm up perfectly.

Why is my cheesecake cracking on top?

Cracks usually form if the cheesecake is overbaked or the oven temperature is too high. Baking it gently at 325°F and allowing it to cool gradually helps prevent cracks.