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Cinnamon Swirl Cheesecake Recipe

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★★★★★

4.6 from 158 reviews

This rich and creamy Cinnamon Swirl Cheesecake features a buttery graham cracker crust and a luscious cream cheese filling infused with warm cinnamon and nutmeg. Layers of cinnamon-sugar swirls add a delightful twist, finished with a light powdered sugar glaze. Perfectly baked and chilled, this dessert offers a comforting balance of spice and sweetness for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ½ cup sour cream
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Cinnamon Swirl

  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Topping

  • ½ cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking.
  2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then remove and set aside to cool.
  3. Make the Cheesecake Batter: Using an electric mixer in a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, mixing well. Beat in the vanilla extract until fully incorporated.
  4. Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition, but avoid overbeating to maintain the dense, creamy texture of the cheesecake.
  5. Add Sour Cream and Spices: Blend in the sour cream, ground cinnamon, and ground nutmeg until the batter is smooth and fully combined.
  6. Swirl the Cinnamon Mixture: Mix 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Pour 1 cup of the cheesecake batter into the crust and sprinkle half of the cinnamon-sugar mixture on top. Repeat layering with another cup of batter, the remaining cinnamon-sugar, and finally the last cup of batter. Use a knife or skewer to gently swirl through the layers to create the cinnamon swirl effect.
  7. Bake the Cheesecake: Place the springform pan in the oven and bake for 1 hour or until the center is mostly set but slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually for about 45 minutes.
  8. Chill the Cheesecake: Remove from the oven and cover with plastic wrap. Refrigerate for at least 4 hours or overnight to achieve the best texture.
  9. Prepare the Topping: Just before serving, whisk together the powdered sugar and 2 tablespoons of milk to create a light glaze. Drizzle this over the chilled cheesecake.
  10. Serve and Enjoy: Run a knife around the edges of the cheesecake before releasing the springform pan. Slice carefully and serve chilled or at room temperature.

Notes

  • Wrapping the springform pan with aluminum foil helps prevent water leakage if using a water bath for even baking.
  • Do not overmix eggs into the batter to avoid a cracked or overly dense cheesecake.
  • Let the cheesecake cool gradually in the oven to prevent cracking on the surface.
  • Chilling overnight improves texture and flavor.
  • Use full-fat cream cheese and sour cream for the best creamy consistency.
  • Allow cheesecake to come to room temperature slightly before serving for optimal flavor.

Keywords: Cinnamon Swirl Cheesecake, Cheesecake recipe, Cinnamon dessert, Cream cheese dessert, Holiday dessert

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