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 proper end to this particular dessert.
This cinnamon swirl cheesecake strikes the proper steadiness relating to 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 excellent. 😉
Right here’s Why You’ll Love This Cinnamon Swirl Cheesecake
- All the pieces you’re keen on about traditional cheesecake, plus a cinnamon roll-like filling!
- Creamy, wealthy, velvety-smooth cheesecake melts in your mouth
- Cinnamon-brown sugar filling in each chunk
- Sandwiched between a thick, buttery graham cracker crust and a fluffy whipped cream topping
- Could make it as smaller-batch cheesecake bars—particulars beneath
Use a Graham Cracker Crust
The crust is mainly 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, smooth, 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 you’re shopping for the bricks of cream cheese and never cream cheese unfold, which has increased water content material and received’t enable 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 evenly tangy taste. With out it, you’ll simply be consuming… baked cream cheese.
- Vanilla: Pure vanilla extract provides taste, particularly selfmade vanilla extract! You might additionally use vanilla bean paste as a substitute.
- Eggs: 3 eggs are the ultimate ingredient. You’ll beat the eggs in final, separately, 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 standard go-to, though I diminished 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 best 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. It is going to 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 prime.
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 Tub
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 new water will raise the cheesecake up slowly and evenly, decreasing the chance of cracks on the floor.
I even have a complete publish and video tutorial for The best way to Make a Cheesecake Water Tub. Belief me after I say that taking a couple of additional minutes to arrange a water bathtub for this cheesecake recipe is properly value it.
Cool & Chill (That is Essential!)
As well as, you’ll wish to…
Cool the cheesecake within the oven. When the cheesecake is finished (edges are set however the heart remains to be a bit jiggly), flip the oven off, crack open the oven door, and go away the cheesecake inside for at the very least 1 hour.
A drastic and sudden change of temperature isn’t very best for cheesecake—from sizzling oven to chill counter—so do your finest to regulate the atmosphere by leaving the cheesecake within the water bathtub within the steadily cooling oven. This helps stop 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 very 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 very least 4 hours and even in a single day. The cheesecake will end setting within the fridge, after which you’ll be able to prime it.
Ending Touches
A lightweight layer of whipped cream and a sprinkle of cinnamon is an easy but lovely technique to prime this cinnamon swirl cheesecake.
Strive It as Cinnamon Swirl Cheesecake Bars
For those who’d wish 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 beneath. 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 proper final touch.
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: For those who’re beginning out with full graham crackers, use a meals processor or blender to grind them into high-quality crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination can be sandy. Attempt to smash/break up any massive chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium stress 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 laborious. Merely pat down till the combination is 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 new pan on a big piece of professional quality aluminum foil (use a double layer for additional 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 velocity in a big bowl till the combination is {smooth} and creamy, about 2 minutes. Add the bitter cream and vanilla after which beat till absolutely mixed. Scrape down the edges of the bowl as wanted. Add the eggs separately, beating on medium velocity after every addition till simply integrated. After the ultimate egg is integrated into the batter, cease mixing. To assist stop the cheesecake from deflating and cracking, keep away from over-mixing the batter as finest 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 can be sandy and crumbly.
- Wrap the aluminum foil across the springform pan.
- Assemble the cheesecake: Pour a couple of third of the cheesecake batter into the crust (you’ll be able to eyeball it; this doesn’t must be actual). Use a spatula or spoon to {smooth} it into an excellent layer. Sprinkle about half of the cinnamon swirl combination excessive. Pour one other third of the cheesecake batter over prime 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 prime and {smooth} it into an excellent layer. Sprinkle with remaining cinnamon combination. With a knife, gently swirl the layers of batter and cinnamon filling collectively. I wish to swirl it in a spiral, like a cinnamon roll (although you actually can’t inform when it’s completed baking, so swirl in any manner you want!).
- Put together the water bathtub (see recipe Notes for alternate water bathtub technique): If wanted for additional visuals, see The best way to Make a Cheesecake Water Tub; 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 ensure you boil sufficient. I exploit a complete kettle of sizzling water. Place the wrapped pan inside of a giant roasting pan. Fastidiously pour the new water inside the pan and place within the oven. (Or you’ll be able to place the roasting pan within the oven first, then pour the new water in. Whichever is simpler for you.)
- Bake cheesecake for 65–85 minutes or till the sides are set. Don’t get nervous in case your cheesecake takes longer than this. When it’s completed, the middle of the cheesecake will barely wobble if you happen to 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 very 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 velocity till medium peaks type, about 3–4 minutes. Medium peaks are between smooth/unfastened peaks and stiff peaks, and are the proper 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 prime of the cheesecake (I exploit an offset spatula) and, if desired, you’ll be able to switch some to a piping bag and pipe a design on prime. I used Wilton 1M piping tip for the pictured whipped cream border. Evenly mud cinnamon on prime, if utilizing. Utilizing a pointy knife, reduce 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 may be made the day earlier than. It has to sit back for fairly a while earlier than serving. One other technique to make this cheesecake forward of time is to freeze it (with out the whipped cream topping). Cheesecake may be frozen for as much as 3 months. Thaw in a single day within the fridge. Make the whipped cream topping contemporary the day you propose 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 Provider (for storing and transporting)
- Alternate Water Tub Technique: This technique works as properly, and also you don’t need to 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 ensure you 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 normally 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 best way to Make a Cheesecake Water Tub for extra data.
- Room-Temperature Substances: Deliver all chilly components to room temperature earlier than starting. Room-temperature components mix rapidly and evenly, so that you received’t danger over-mixing. Additionally, beating chilly components collectively will lead to a chunky cheesecake batter, hardly the way in which you wish to start!
- Halve the Recipe to Make Cheesecake Bars: For those who’d wish 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 raise 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 making ready the cheesecake batter and cinnamon swirl. Pour half the cheesecake batter into the pan over the crust and {smooth} it into an excellent layer. Sprinkle half of the cinnamon filling crumbles excessive. Pour and unfold the remaining cheesecake batter over prime, then sprinkle the remaining cinnamon filling crumbles excessive. Gently swirl batter with a knife. Bake the bars utilizing the alternate water bathtub technique 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 very 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 bought in a bathtub in international locations exterior of the US is just a little 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
