Cinnamon Swirl Cheesecake
A graham crust and creamy cheesecake filling marbled with a brown sugar cinnamon ribbon.
Equipment
- 9-inch springform pan
- Electric mixer
- Rubber spatula
- Aluminum foil
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted, for the crust
- 16 oz full fat cream cheese softened, two 8 oz blocks
- 1 cup granulated sugar for the filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon for the filling
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup packed brown sugar for the swirl
- 1 ½ tsp ground cinnamon for the swirl
- 1 tbsp unsalted butter melted, for the swirl
Instructions
Cooking
- Press the crust. Mix crumbs, sugar, and butter, press into a 9 inch springform pan, and chill.
- Beat the filling. Beat the cream cheese and sugar smooth, then add the eggs one at a time, followed by vanilla, cinnamon, sour cream, and heavy cream.
- Pour and swirl. Pour over the crust, dot with the brown sugar cinnamon paste, and swirl with a knife.
- Bake gently. Bake at 325 degrees F for 55 to 60 minutes until set at the edges with a slight jiggle in the center.
- Cool and chill. Cool in the turned off oven for 1 hour, then refrigerate at least 4 hours before slicing.
Notes
Substitutions: Use gingersnap crumbs in place of the graham crumbs.
Tips: Mix on low speed and cool slowly to prevent cracks.
Storage: Refrigerate for up to 4 days or freeze slices for up to 2 months.