Description
Cinnamon Swirl Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp sugar
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
For the Cinnamon Swirl:
¼ cup brown sugar
1 tsp ground cinnamon
2 tbsp melted butter
Instructions:
1. Prepare the Crust: Preheat the oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
2. Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream until fully incorporated.
3. Create the Cinnamon Swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
4. Assemble: Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture over the filling and use a knife to swirl it. Pour the remaining cheesecake filling on top, then drizzle and swirl the remaining cinnamon mixture.
5. Bake: Bake the cheesecake for 50-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool inside for 1 hour.
6. Chill: Refrigerate for at least 4 hours or overnight before serving.
7. Serve: Garnish with a dusting of cinnamon sugar if desired and serve chilled.
#CinnamonSwirlCheesecake #DessertTime
Step-by-Step Guide
Follow these detailed steps for a flawless cheesecake. First, ensure all filling ingredients are at room temperature to prevent a lumpy batter. When pressing the crust, use the bottom of a flat cup to create an even, compact layer. For the filling, beat the cream cheese and sugar on medium-low speed just until smooth; over-beating incorporates too much air and can cause cracking. When adding eggs, mix only until the yolk disappears. To create the swirl, hold your knife vertically and make slow, deliberate “S” shapes through the batter. Do not over-swirl, or the distinct cinnamon pattern will disappear into the filling.
Serving Suggestions
Elevate your cheesecake presentation with these ideas. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a decadent touch, drizzle with warm caramel or salted caramel sauce. A simple garnish of candied pecans or walnuts adds delightful crunch. For a festive look, dust the entire plate with a mix of cinnamon and powdered sugar using a stencil.
How-to Summary
In brief: Mix crust, bake 10 minutes, cool. Beat cream cheese, sugar, eggs, vanilla, and sour cream for filling. Mix brown sugar, cinnamon, and butter for swirl. Layer: half filling, half swirl, swirl with knife. Repeat with remaining filling and swirl. Bake at 325°F for 50-60 mins until set. Cool in oven 1 hour. Chill 4+ hours. Serve.
Frequently Asked Questions
Can I use a water bath? Yes, for ultra-creamy results and to prevent cracks, wrap the springform pan bottom in foil and place it in a larger pan filled with 1 inch of hot water before baking.
How do I know when it’s 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 while cooling.
Can I make this ahead of time? Absolutely. This cheesecake tastes even better the next day. Bake, cool completely, and store covered in the refrigerator for up to 3 days.
My swirl sank. What happened? This occurs if the first filling layer is too thin or the swirl mixture is too heavy. Ensure your first layer is substantial and your cinnamon mixture is a thick paste, not a runny liquid.
Can I freeze leftovers? Yes. Wrap individual slices or the whole cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Common Mistakes to Avoid
- Using cold ingredients, which leads to a lumpy, over-mixed filling.
- Over-beating the batter after adding eggs, which incorporates too much air and causes rising and cracking.
- Over-baking; the center should be slightly wobbly, as it sets while cooling.
- Cutting the cheesecake before it’s fully chilled, resulting in a messy slice.
- Over-swirling the cinnamon layer, which muddies the beautiful marbled effect.
Conclusion
This Cinnamon Swirl Cheesecake masterfully combines the rich, tangy creaminess of classic cheesecake with the warm, comforting spice of cinnamon. By following the detailed guide and avoiding common pitfalls, you’ll create an impressive, restaurant-quality dessert that is sure to become a requested favorite. The key to success lies in patience—allowing it to cool gradually and chill thoroughly. The result is a stunning, flavorful treat perfect for any special occasion or a well-deserved indulgence.