Dessert Recipes

Cinnamon Swirl Cheesecake

This Cinnamon Swirl Cheesecake recipe is sure to be the best dessert you have had in a while.

Cinnamon swirl cheesecake is one of those desserts you make when you want to impress. The design on top is so beautiful and it tastes even better. Every slice has a bold spice note, the sweetness level of the filling is not overwhelming and the consistency is luscious and lovely. If you love cheesecake then you will totally love this Red Velvet Cheesecake.

 

Cinnamon Swirl Cheesecake In Post

Ingredients

Serves 12

Crust:

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup melted butter or margarine
  • ¼ cup granulated sugar

Cheesecake filling:

  • 4 – 8 oz. packages cream cheese, softened
  • 4 room temperature eggs, beaten
  •  1 cup sour cream
  • ¾ cup granulated sugar
  • ¾ cup whole milk
  • ¼ cup all-purpose flour
  • ½ tablespoon cinnamon
  • Pinch of nutmeg
  • 2 teaspoons vanilla extract

Cinnamon swirl:

  • ¾ cup brown sugar
  • ½ cup melted butter
  • 1 tablespoon ground cinnamon

 

Directions

  1. Preheat your oven to 350 degrees F.
  2. Add the graham cracker crumbs to a food processor along with the granulated sugar.
  3. Pulse to combine and add the butter in a steady stream as you run the processor.
  4. Process until well combined.
  5. Firmly press the crust mixture into the bottom of a 9-inch spring form pan. You can press it partly up the sides as well.
  6. Bake for 7-10 minutes or until the crust is golden brown.
  7. Set aside to cool.
  8. Wrap the bottom of the pan with heavy duty aluminum foil. Make sure the foil goes up the sides a bit.
  9. Transfer the cream cheese to the bowl of an electric mixer with the granulated sugar and beat until smooth. You can also use an electric hand mixer.
  10. Mix in the milk followed by the eggs (add one at a time).
  11. Follow with the sour cream, flour, cinnamon, nutmeg and vanilla extract.
  12. Stir by hand while scraping the sides occasionally until the filling is smooth and free of lumps.
  13. Spoon the mixture into the pan and spread it in an even layer.
  14. Mix the cinnamon swirl ingredients in a separate bowl.
  15. Dollop the swirl mixture on top and swirl it around with a butter knife.
  16. Place the spring form pan in the center of a roasting pan and pour in a few cups of water to make a water bath. The water should not pass the foil.
  17. Place into the oven and bake for 1 hour or until the center is set.
  18. Remove the cheesecake from the oven and leave to cool.
  19. Cover with plastic and chill for a few hours before serving if not overnight.
  20. Slice and serve.

 

Cinnamon Swirl Cheesecake

Print Recipe
Serves: 12 Cooking Time: Approx 1 Hour.

Ingredients

  • Crust:
  • 1 ½ cups graham cracker crumbs
  • 1/3 cup melted butter or margarine
  • ¼ cup granulated sugar
  • Cheesecake filling:
  • 4 – 8 oz. packages cream cheese, softened
  • 4 room temperature eggs, beaten
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • ¾ cup whole milk
  • ¼ cup all-purpose flour
  • ½ tablespoon cinnamon
  • Pinch of nutmeg
  • 2 teaspoons vanilla extract
  • Cinnamon swirl:
  • ¾ cup brown sugar
  • ½ cup melted butter
  • 1 tablespoon ground cinnamon

Instructions

1

Preheat your oven to 350 degrees F.

2

Add the graham cracker crumbs to a food processor along with the granulated sugar.

3

Pulse to combine and add the butter in a steady stream as you run the processor.

4

Process until well combined.

5

Firmly press the crust mixture into the bottom of a 9-inch spring form pan. You can press it partly up the sides as well.

6

Bake for 7-10 minutes or until the crust is golden brown.

7

Set aside to cool.

8

Wrap the bottom of the pan with heavy duty aluminum foil. Make sure the foil goes up the sides a bit.

9

Transfer the cream cheese to the bowl of an electric mixer with the granulated sugar and beat until smooth. You can also use an electric hand mixer.

10

Mix in the milk followed by the eggs (add one at a time).

11

Follow with the sour cream, flour, cinnamon, nutmeg and vanilla extract.

12

Stir by hand while scraping the sides occasionally until the filling is smooth and free of lumps.

13

Spoon the mixture into the pan and spread it in an even layer.

14

Mix the cinnamon swirl ingredients in a separate bowl.

15

Dollop the swirl mixture on top and swirl it around with a butter knife.

16

Place the spring form pan in the center of a roasting pan and pour in a few cups of water to make a water bath. The water should not pass the foil.

17

Place into the oven and bake for 1 hour or until the center is set.

18

Remove the cheesecake from the oven and leave to cool.

19

Cover with plastic and chill for a few hours before serving if not overnight.

20

Slice and serve.

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1 Comment

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    […] Blackberry orange crostata is a deliciously simple dessert that is full of texture and freshness. Crostata is just pie crust with a fruity filling so there isn’t much that can go wrong. The goal is a crispy, buttery crust rolled out into a circle that is thick enough to hold in all the goodness yet thin enough to deliver a series of flaky bites. There is something so special about using fresh fruit in dessert. As their juices and aromatic oils release, flavor complexity is developed and every inch is infused with all that blackberries and orange have to offer. Even better is the thick syrup the fruit and sugar form inside the crust. It oozes out and caramelizes in some areas making the pastry even more delectable. After this you might want to try our Cinnamon Swirl Cheesecake recipe. […]

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