Description
Cinnamon Swirl Cheesecake Recipe
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Cheesecake Filling:
3 packs (8 oz each) cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
Cinnamon Swirl:
1/4 cup brown sugar
1 teaspoon ground cinnamon
Instructions:
1. Preheat the oven to 160°C (325°F).
2. Mix crust ingredients and press into the bottom of a springform pan. Bake for 10 minutes, then cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract.
4. Pour half of the filling into the crust.
5. Mix brown sugar and cinnamon for the swirl, then drizzle over the filling. Use a knife to create swirls.
6. Add the remaining cheesecake filling and repeat the swirling process on top.
7. Bake for 50-60 minutes until set. Cool completely before refrigerating for 4 hours.
Slice and enjoy this masterpiece!
Step-by-Step Guide
Follow these detailed instructions for a perfect cheesecake. First, ensure all filling ingredients, especially the cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When making the crust, combine the crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of a 9-inch springform pan. Pre-bake the crust for 10 minutes, then let it cool on a wire rack while you prepare the filling.
For the filling, beat the softened cream cheese and granulated sugar on medium-low speed until completely creamy—about 3 minutes. Scrape the bowl down frequently. Add the eggs one at a time, beating just until each yolk disappears before adding the next. Over-beating incorporates too much air. Stir in the vanilla. Pour half the batter over the cooled crust. In a small bowl, mix the brown sugar and cinnamon for the swirl. Sprinkle half of this mixture in dollops over the first layer of filling. Use a knife or skewer to swirl it gently. Carefully pour the remaining batter on top, then repeat with the last of the cinnamon sugar for the top swirl layer.
Serving Suggestions
This decadent cheesecake is fantastic on its own, but a few accompaniments elevate it. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a festive touch, drizzle with warm caramel sauce or a simple glaze made from powdered sugar and milk. A sprinkle of extra cinnamon or a few toasted pecans on the plate add wonderful texture and flavor.
How-to Summary
To summarize: Prepare and pre-bake a graham cracker crust. Make a smooth cream cheese filling. Layer half the filling into the crust, add a cinnamon-sugar swirl, then top with remaining filling and a second swirl. Bake at 325°F (160°C) for 50-60 minutes until the center is just set. Cool completely, then chill for at least 4 hours before serving.
Frequently Asked Questions
Can I use a different pan?
A springform pan is essential for easy removal. Using a regular cake pan will make serving nearly impossible.
How do I know when the cheesecake is done baking?
The edges should be set, but the center (about a 3-inch circle) should still jiggle slightly when the pan is gently shaken. It will firm up as it cools.
Why did my cheesecake crack?
Cracks are often caused by over-mixing the batter (incorporating too much air) or a sudden temperature change. Cooling it gradually in the turned-off oven with the door slightly ajar can help prevent this.
How long can I store it?
The cheesecake will keep, covered tightly in the refrigerator, for up to 5 days. It also freezes well for up to 2 months.
Can I make this without a water bath?
Yes, this recipe is designed for baking without a water bath. Just be sure not to over-bake it, as that is the primary cause of dryness and cracking.
Common Mistakes to Avoid
- Using cold ingredients: This leads to a lumpy filling.
- Over-beating the batter after adding eggs: This incorporates excess air and can cause rising and cracking.
- Over-baking: The cheesecake continues to cook as it cools. Remove it while the center is still slightly wobbly.
- Skipping the chill time: Chilling sets the structure and flavor. Serving it too soon results in a runny texture.
- Pressing the crust up the sides: This can make the crust soggy. Keep it as an even layer on the bottom only.
Conclusion
This Cinnamon Swirl Cheesecake masterfully combines the creamy richness of classic cheesecake with the warm, comforting spice of cinnamon. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive and delicious dessert perfect for any occasion. The layered swirl technique ensures every bite is visually stunning and packed with flavor. Remember the key: patience during cooling and chilling is your secret ingredient for the perfect slice.