Cinnamon Cheesecake

Indulge in the warm, comforting flavors of this luscious Cinnamon Cheesecake, a dessert that perfectly balances creamy decadence with a spiced twist. Featuring a buttery graham cracker crust, this velvety cheesecake is swirled with cinnamon-sugar for a striking marbled effect that delights both the eyes and the palate. Baked to perfection in a water bath to ensure a silky-smooth texture, this dessert is finished with a subtle dusting of cinnamon, making it a show-stopping centerpiece for any gathering. With just 25 minutes of prep time and a rich, cinnamon-infused flavor profile, this cheesecake is ideal for holiday celebrations or as a cozy treat to share with loved ones. Keywords: cinnamon cheesecake, creamy cheesecake recipe, graham cracker crust, cinnamon swirl dessert, holiday cheesecake recipe.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 200 grams graham cracker crumbs
• 80 grams unsalted butter, melted
• 2 tablespoons sugar (for crust)
• 900 grams cream cheese, softened
• 200 grams granulated sugar
• 4 large eggs
• 120 grams sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 50 grams sugar (for cinnamon swirl)
• 1 teaspoon ground cinnamon (for garnish, optional)

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease a 23cm (9-inch) springform pan and set aside.

Step 2

In a bowl, mix the graham cracker crumbs, melted butter, and sugar (for crust) until the mixture resembles wet sand.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.

Step 4

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs one at a time, mixing well after each addition. Then blend in the sour cream and vanilla extract until fully incorporated.

Step 6

In a separate small bowl, mix the ground cinnamon and sugar (for cinnamon swirl).

Step 7

Pour half of the cheesecake batter over the prepared crust. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Use a knife or skewer to gently swirl it into the batter.

Step 8

Pour the remaining cheesecake batter on top and repeat the process with the remaining cinnamon sugar, swirling it into the top layer.

Step 9

Place the springform pan in a large baking dish. Carefully pour hot water into the dish so it comes halfway up the sides of the springform pan to create a water bath.

Step 10

Bake the cheesecake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 12

Remove the cheesecake from the water bath and refrigerate for at least 6 hours, or preferably overnight, to set completely.

Step 13

Before serving, run a knife around the edge of the pan to release the cheesecake. Dust with additional ground cinnamon for garnish, if desired.

Step 14

Slice and enjoy your Cinnamon Cheesecake!

Nutrition Facts

Serving size	(1791.4g)

Amount per serving	% Daily Value*
Calories	6250.3

Total Fat 443.0g	0%
Saturated Fat 257.9g	0%
Polyunsaturated Fat g
Cholesterol 1975.1mg	0%
Sodium 4497.2mg	0%
Total Carbohydrate 498.5g	0%
Dietary Fiber 9.2g	0%
Total Sugars 366.4g
Protein 101.0g	0%

Vitamin D 164IU	0%
Calcium 1367.8mg	0%
Iron 14.4mg	0%
Potassium 1544.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 6.3%

Carbs: 31.2%