Two favourite indulgences (cheesecake and cinnamon rolls!) come collectively to make one epic dessert on this cinnamon swirl cheesecake. Swirl crumbles of buttery cinnamon-brown sugar filling into layers of wealthy, creamy cheesecake, and bake atop a thick graham cracker crust. Prime with brown sugar whipped cream and a sprinkle of cinnamon for the right end to this particular dessert.
This cinnamon swirl cheesecake strikes the right stability on the subject of each taste and texture: not too candy however not too tangy; wealthy and decadent however not too heavy… if Goldilocks had her selection of desserts, she’d select this one as a result of it’s good. 😉
Right here’s Why You’ll Love This Cinnamon Swirl Cheesecake
- Every part you like about traditional cheesecake, plus a cinnamon roll-like filling!
- Creamy, wealthy, velvety-smooth cheesecake melts in your mouth
- Cinnamon-brown sugar filling in each chew
- Sandwiched between a thick, buttery graham cracker crust and a fluffy whipped cream topping
- Could make it as smaller-batch cheesecake bars—particulars under
Use a Graham Cracker Crust
The crust is principally the identical as my conventional graham cracker crust, however with extra crumbs and fewer butter, as a result of cheesecake is so heavy and moist.
The crust seems buttery, delicate, and crunchy on the similar time. Give it a 10-minute head begin within the oven earlier than including the filling.
For the Filling & Cinnamon Crumb Swirl
- Brick Cream Cheese: Use 32 ounces of full-fat brick cream cheese. Be sure to’re shopping for the bricks of cream cheese and never cream cheese unfold, which has increased water content material and received’t permit your cheesecake to arrange.
- Sugar: We’re utilizing granulated sugar to sweeten the cheesecake batter, and brown sugar for the cinnamon crumble swirl (identical to we use within the filling for cinnamon rolls).
- Bitter Cream: Makes for a {smooth} and velvety texture, and offers it that calmly tangy taste. With out it, you’ll simply be consuming… baked cream cheese.
- Vanilla: Pure vanilla extract provides taste, particularly selfmade vanilla extract! You would additionally use vanilla bean paste as a substitute.
- Eggs: 3 eggs are the ultimate ingredient. You’ll beat the eggs in final, one by one, till they’re *simply* integrated. Don’t overmix the batter after you add the eggs. It will whip air into the cheesecake batter, leading to a cracked, deflated cheesecake.
- Flour, Cinnamon, & Melted Butter: Blended along with the brown sugar, these components make up the cinnamon-roll-style filling that will get swirled all through the cheesecake.
The cheesecake batter is my normal go-to, though I decreased the bitter cream to make up for the additional quantity of all of the cinnamon swirl layers. I tailored the cinnamon filling from a cinnamon roll cheesecake I got here throughout on Delish; it’s a scaled-up model of the topping on my cinnamon crunch bread!
The right way to Assemble Your Cinnamon Roll Swirl Cheesecake
After you’ve made the crust, make the cheesecake batter. It comes collectively rapidly and simply with a mixer. Will probably be exceptionally creamy, like this:
Making the cinnamon filling is even simpler: you simply want a bowl and a fork to combine it collectively.
To assemble, layer the cheesecake batter with the cinnamon filling into the crust. 1st layer of cheesecake; 1st layer of cinnamon swirl filling; 2nd layer of cheesecake; 2nd layer of cinnamon swirl; third layer of cheesecake; and third layer of the cinnamon filling sprinkled on high.
Swirl all of it along with a knife, like this:
Did you discover how the pan is wrapped in aluminum foil right here? That’s since you’ll bake it in a…
Cheesecake Water Bathtub
I promise a water bathtub is nothing difficult. All you’re doing is putting the springform pan in a roasting pan, filling it with sizzling water, and baking. What’s the purpose, you ask?
The steam from the recent water will carry the cheesecake up slowly and evenly, decreasing the chance of cracks on the floor.
I even have a whole put up and video tutorial for The right way to Make a Cheesecake Water Bathtub. Belief me once I say that taking just a few further minutes to arrange a water bathtub for this cheesecake recipe is nicely value it.
Cool & Chill (That is Necessary!)
As well as, you’ll wish to…
Cool the cheesecake within the oven. When the cheesecake is completed (edges are set however the heart continues to be a bit jiggly), flip the oven off, crack open the oven door, and depart the cheesecake inside for at the least 1 hour.
A drastic and sudden change of temperature isn’t ideally suited for cheesecake—from sizzling oven to chill counter—so do your greatest to regulate the surroundings by leaving the cheesecake within the water bathtub within the progressively cooling oven. This helps forestall the cheesecake from sinking again down because it cools—once more, decreasing the chance of cracks.
After the cheesecake has cooled within the oven for at the least 1 hour (and even longer), you’ll be able to take it out and let it end cooling at room temperature.
Chill your cheesecake for at the least 4 hours and even in a single day. The cheesecake will end setting within the fridge, after which you’ll be able to high it.
Ending Touches
A light-weight layer of whipped cream and a sprinkle of cinnamon is a straightforward but stunning method to high this cinnamon swirl cheesecake.
Attempt It as Cinnamon Swirl Cheesecake Bars
If you happen to’d prefer to make a smaller-batch model of this recipe, you’ll be able to (roughly) halve the recipe and make it as cheesecake bars in a 9-inch sq. baking pan. See the directions included within the recipe Notes under. We LOVED it this manner, too!
Description
Two favourite indulgences come collectively to make one epic dessert on this cinnamon-roll impressed cheesecake. Swirl crumbles of buttery cinnamon-brown sugar filling into layers of wealthy, creamy cheesecake, and bake atop a thick graham cracker crust. Prime with brown sugar whipped cream and a sprinkle of cinnamon for the right of entirety.
Graham Cracker Crust
Cheesecake
Cinnamon Swirl
Whipped Cream Topping
- Modify the oven rack to the lower-middle place, and preheat oven to 350°F (177°C).
- Make the crust: If you happen to’re beginning out with full graham crackers, use a meals processor or blender to grind them into fantastic crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination will probably be sandy. Attempt to smash/break up any giant chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium strain utilizing your hand, pat the crumbs down into the underside and partly up the edges to make a compact crust. Don’t pack down with heavy power as a result of that makes the crust too exhausting. Merely pat down till the combination is now not crumbly; you need to use the flat backside of a small measuring cup to assist {smooth} all of it out if wanted. Pre-bake for 10 minutes. Take away from the oven and place the recent pan on a big piece of industrial quality aluminum foil (use a double layer for further safety, if desired). You’ll wrap the foil across the pan in step 5. Permit crust to barely cool as you put together the filling.
- Make the cheesecake: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar collectively on medium-high pace in a big bowl till the combination is {smooth} and creamy, about 2 minutes. Add the bitter cream and vanilla after which beat till totally mixed. Scrape down the edges of the bowl as wanted. Add the eggs one by one, beating on medium pace after every addition till simply integrated. After the ultimate egg is integrated into the batter, cease mixing. To assist forestall the cheesecake from deflating and cracking, keep away from over-mixing the batter as greatest you’ll be able to.
- Make the cinnamon swirl filling: In a medium bowl, utilizing a fork, combine collectively the brown sugar, flour, and cinnamon till mixed. Add the melted butter and blend till every part comes collectively. The combination will probably be sandy and crumbly.
- Wrap the aluminum foil across the springform pan.
- Assemble the cheesecake: Pour a few third of the cheesecake batter into the crust (you’ll be able to eyeball it; this doesn’t have to be precise). Use a spatula or spoon to {smooth} it into a good layer. Sprinkle about half of the cinnamon swirl combination excessive. Pour one other third of the cheesecake batter over high of the cinnamon swirl layer, then sprinkle on a lot of the remaining cinnamon swirl combination, reserving a pair Tablespoons for the topping. Lastly, pour the remaining cheesecake batter over high and {smooth} it into a good layer. Sprinkle with remaining cinnamon combination. With a knife, gently swirl the layers of batter and cinnamon filling collectively. I prefer to swirl it in a spiral, like a cinnamon roll (although you actually can’t inform when it’s finished baking, so swirl in any manner you want!).
- Put together the water bathtub (see recipe Notes for alternate water bathtub methodology): If wanted for further visuals, see The right way to Make a Cheesecake Water Bathtub; the visible information will help you on this step. Boil a kettle of water. You want 1 inch of water in your roasting pan for the water bathtub, so be sure to boil sufficient. I take advantage of a whole kettle of sizzling water. Place the wrapped pan inside of a big roasting pan. Fastidiously pour the recent water within the pan and place within the oven. (Or you’ll be able to place the roasting pan within the oven first, then pour the recent water in. Whichever is less complicated for you.)
- Bake cheesecake for 65–85 minutes or till the perimeters are set. Don’t get nervous in case your cheesecake takes longer than this. When it’s finished, the middle of the cheesecake will barely wobble should you gently shake the pan.
- Cool & chill the cheesecake: Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven, door barely ajar, because it cools down for 1 hour. Take away from the oven, then cool cheesecake utterly at room temperature. Then, refrigerate the cheesecake for at the least 4 hours or in a single day.
- Make the whipped cream topping: Utilizing a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, brown sugar, and vanilla on medium-high pace till medium peaks kind, about 3–4 minutes. Medium peaks are between delicate/unfastened peaks and stiff peaks, and are the right consistency for topping and piping on desserts.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Unfold a layer of whipped cream over high of the cheesecake (I take advantage of an offset spatula) and, if desired, you’ll be able to switch some to a piping bag and pipe a design on high. I used Wilton 1M piping tip for the pictured whipped cream border. Frivolously mud cinnamon on high, if utilizing. Utilizing a pointy knife, minimize into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
- Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.
Notes
- Make-Forward Directions: This cheesecake could be made the day earlier than. It has to relax for fairly a while earlier than serving. One other method to make this cheesecake forward of time is to freeze it (with out the whipped cream topping). Cheesecake could be frozen for as much as 3 months. Thaw in a single day within the fridge. Make the whipped cream topping recent the day you intend to serve it.
- Particular Instruments (affiliate hyperlinks): Meals Processor | Glass Mixing Bowls | 9-inch Springform Pan or 10-inch Springform Pan | Electrical Mixer (Handheld or Stand) | Silicone Spatula | Roasting Pan | Offset Spatula | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip (if piping whipped cream) | Cake Service (for storing and transporting)
- Alternate Water Bathtub Methodology: This methodology works as nicely, and also you don’t must bake the cheesecake IN water. Boil a kettle or pot of water. You want 1 inch of sizzling water in your roasting pan for the water bathtub, so be sure to boil sufficient. Place the cheesecake on the middle oven rack of the preheated oven. Place a big metallic baking or roasting pan (don’t use glass—I often use a 9×13-inch baking pan or an extra-large forged iron skillet) on the underside rack. Pour boiling water into the empty pan, about 1 inch deep. Instantly shut oven to lure the steam inside. This distinctive water bathtub provides steam to the oven with out having the cheesecake sit contained in the water itself. No must wrap the springform pan in foil. See The right way to Make a Cheesecake Water Bathtub for extra data.
- Room-Temperature Elements: Carry all chilly components to room temperature earlier than starting. Room-temperature components mix rapidly and evenly, so that you received’t threat over-mixing. Additionally, beating chilly components collectively will lead to a chunky cheesecake batter, hardly the best way you wish to start!
- Halve the Recipe to Make Cheesecake Bars: If you happen to’d prefer to make this recipe as small-batch cheesecake bars, you are able to do so in a 9-inch sq. pan. Line the pan with parchment paper with sufficient overhang on the edges to simply carry the chilled bars out as an entire. The crust recipe is identical as the complete cheesecake. Press it into the underside of the lined pan and pre-bake it for 8 minutes, similar oven temperature. Cheesecake: 16 ounces (454g) cream cheese, 1/3 cup (67g) granulated sugar, 1/3 cup (80g) bitter cream, 1/2 teaspoon vanilla, 2 eggs. Cinnamon Swirl: 6 Tablespoons (75g) brown sugar; 1 and 1/2 teaspoons cinnamon; 1/4 cup (30g) all-purpose flour; 3 Tablespoons (43g) butter, melted. Observe the identical directions for getting ready the cheesecake batter and cinnamon swirl. Pour half the cheesecake batter into the pan over the crust and {smooth} it into a good layer. Sprinkle half of the cinnamon filling crumbles excessive. Pour and unfold the remaining cheesecake batter over high, then sprinkle the remaining cinnamon filling crumbles excessive. Gently swirl batter with a knife. Bake the bars utilizing the alternate water bathtub methodology outlined in recipe Notice #3 above. Bake for 30–35 minutes, till the bars are principally set. Let cool within the pan set on a cooling rack for half-hour, then refrigerate for at the least 3 hours. For the topping, you’ll be able to merely halve the whipped cream ingredient quantities.
- Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese offered in a bath in international locations outdoors of the US is a bit of completely different from the spreadable cream cheese within the US. It’s thicker, sturdier, and extra strong and could also be OK for this recipe. I’ve no expertise with it, however that is what I’ve heard from different non-US readers.
Cinnamon swirl filling tailored from Delish.com