Description
Cinnamon Swirl Cheesecake Delight brings classic comfort with a luxurious twist on traditional desserts. Creamy cheesecake layers marry perfectly with warm cinnamon ribbons, creating a rich, indulgent experience that will make all sweet lovers swoon.
Ingredients
Scale
Main Ingredients:
- 31 ounces (879 grams) Cream Cheese
- 2 Eggs
- 1 Egg Yolk
- 1 stick (113 grams) Butter
- 1 ½ cups (180 grams) Graham cracker crumbs
Dry Ingredients:
- 1 cup (220 grams) Dark Brown Sugar
- ½ cup (100 grams) Sugar
- 2 tablespoons (25 grams) Light Brown Sugar
- 3 tablespoons Corn starch
- 1 ½ teaspoons Cinnamon
- ½ teaspoon Salt
Liquid and Creamy Ingredients:
- ½ cup (120 milliliters) Heavy Cream
- 1 teaspoon Vanilla
Instructions
- Transform graham crackers into a fine, sandy texture using a food processor or rolling pin, ensuring uniform, delicate crumbs.
- Gently melt butter in a microwave or saucepan, then integrate with graham cracker crumbs, incorporating ground cinnamon, sea salt, and brown sugar until the mixture resembles wet sand.
- Carefully line a 9-inch (23-centimeter) springform pan with aluminum foil, pressing the crumb mixture firmly and evenly across the bottom to create a compact, stable base.
- In a large mixing bowl, whip cream cheese until velvety smooth, gradually blending in granulated sugar and cornstarch to eliminate any potential lumps.
- Incorporate whole eggs and additional egg yolk one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Fold in pure vanilla extract, then slowly stream heavy cream into the batter, stirring gently to maintain a luxurious, aerated texture.
- For the cinnamon swirl, melt unsalted butter and whisk together with dark brown sugar and ground cinnamon until the mixture becomes glossy and well-combined.
- Pour approximately one-third of the cheesecake batter into the prepared crust, strategically dotting the surface with cinnamon filling and creating gentle, abstract swirls using a knife.
- Repeat the layering process, alternating cheesecake batter and cinnamon swirl, concluding with an artistic top layer of cinnamon marbling.
- Position the cheesecake inside a larger baking pan, surrounding it with hot water to create a gentle water bath, which helps prevent cracking and ensures even baking.
- Bake in a preheated oven at 325°F (163°C) for approximately 40-45 minutes, watching for a slightly jiggly center that indicates perfect doneness.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside for one hour to prevent sudden temperature changes.
- Remove from the oven and let it cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal flavor and texture.
Notes
- Craft a sturdy, well-packed crust by thoroughly mixing graham cracker crumbs with melted butter and spices to ensure a deliciously cohesive base.
- Create a silky smooth cheesecake batter by beating cream cheese until completely lump-free, ensuring a creamy texture that melts in your mouth.
- Swirl the cinnamon mixture gently through the cheesecake layers to achieve beautiful marbled patterns without completely mixing the two batters.
- Use a water bath technique to prevent cracking and ensure even, gentle baking that keeps the cheesecake incredibly creamy and tender.
- Patience is key – allow the cheesecake to cool slowly and completely in the refrigerator for at least 4 hours to set properly and develop maximum flavor.
- For cleanest slices, use a hot, clean knife wiped between each cut and serve chilled directly from the refrigerator.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 485 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 125 mg