Description
A rich and creamy baked cheesecake swirled with cinnamon-brown sugar reminiscent of cinnamon rolls, set atop a buttery cinnamon graham cracker crust and finished with optional whipped cream or glaze.
Ingredients
- Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 5 Tbsp unsalted butter melted, 1 tsp ground cinnamon
- Cinnamon Swirl: 3/4 cup packed brown sugar, 1/2 cup all-purpose flour, 1 Tbsp ground cinnamon, 5 Tbsp unsalted butter melted
- Cheesecake: 32 oz full-fat cream cheese (room temp), 1 cup granulated sugar, 3/4 cup sour cream, 1 1/2 tsp vanilla extract, 3 large eggs (room temp)
- Whipped Topping (optional): 1 1/2 cups heavy cream, 2 Tbsp brown sugar, 1 tsp vanilla extract, dash ground cinnamon
- Glaze (optional): 1 cup powdered sugar, 2 Tbsp milk (or cream), 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Mix crust ingredients, press into a lightly greased 9″ springform pan, and bake 10 min; cool slightly. :contentReference[oaicite:0]{index=0}
- Meanwhile, stir together brown sugar, flour, cinnamon and melted butter for the swirl mixture; set aside. :contentReference[oaicite:1]{index=1}
- Beat cream cheese until smooth. Add sugar and mix, then sour cream and vanilla, scraping bowl. :contentReference[oaicite:2]{index=2}
- Add eggs one at a time on low speed, just until incorporated. :contentReference[oaicite:3]{index=3}
- Layer: pour one-third batter over crust; sprinkle one-third swirl mixture; repeat two more times, finishing with swirl on top. Swirl lightly with a toothpick. :contentReference[oaicite:4]{index=4}
- Wrap pan in foil and set in a water bath in a larger pan; bake 60–75 min until edges are set, center slightly jiggly. :contentReference[oaicite:5]{index=5}
- Turn off oven; leave cheesecake inside for 1 hr. Then cool to room temperature and chill ≥6 hrs or overnight. :contentReference[oaicite:6]{index=6}
- If using whipped topping: whip cream with brown sugar and vanilla until stiff peaks; pipe or dollop on cheesecake, sprinkle cinnamon. :contentReference[oaicite:7]{index=7}
- If using glaze: whisk powdered sugar, milk and vanilla until smooth; drizzle over once cooled. :contentReference[oaicite:8]{index=8}
- Slice and serve chilled. Store covered in fridge up to 5 days or freeze up to 2 months. :contentReference[oaicite:9]{index=9}
Notes
- Use a water bath and avoid overmixing to prevent cracks. :contentReference[oaicite:10]{index=10}
- Room temperature dairy ingredients ensure a smooth batter. :contentReference[oaicite:11]{index=11}
- Swirl cinnamon mixture lightly to keep distinct layers and a beautiful pattern. :contentReference[oaicite:12]{index=12}
- Optional whipped cream topping or vanilla glaze adds sweetness and visual appeal. :contentReference[oaicite:13]{index=13}
- Chill thoroughly (≥6 hrs) for best texture and clean slices. :contentReference[oaicite:14]{index=14}
Nutrition
- Serving Size: 1 slice (1/12 cheesecake)
- Calories: ≈400 kcal
- Sugar: ≈30 g
- Sodium: ≈300 mg
- Fat: ≈30 g
- Saturated Fat: ≈18 g
- Unsaturated Fat: ≈10 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈0 g
- Protein: ≈6 g
- Cholesterol: ≈100 mg