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 alternative 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 things you’re keen on about basic 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 under
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, gentle, and crunchy on the identical 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. Ensure you’re shopping for the bricks of cream cheese and never cream cheese unfold, which has increased water content material and gained’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 calmly tangy taste. With out it, you’ll simply be consuming… baked cream cheese.
- Vanilla: Pure vanilla extract provides taste, particularly home made vanilla extract! You would additionally use vanilla bean paste as an alternative.
- Eggs: 3 eggs are the ultimate ingredient. You’ll beat the eggs in final, one after the other, till they’re *simply* integrated. Don’t overmix the batter after you add the eggs. This may whip air into the cheesecake batter, leading to a cracked, deflated cheesecake.
- Flour, Cinnamon, & Melted Butter: Blended along with the brown sugar, these elements make up the cinnamon-roll-style filling that will get swirled all through the cheesecake.
The cheesecake batter is my common go-to, though I lowered 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!
How you can 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 Bathtub
I promise a water tub is nothing sophisticated. All you’re doing is putting the springform pan in a roasting pan, filling it with scorching water, and baking. What’s the purpose, you ask?
The steam from the new water will carry the cheesecake up slowly and evenly, lowering the danger of cracks on the floor.
I even have a complete put up and video tutorial for How you can Make a Cheesecake Water Bathtub. Belief me after I say that taking a number of additional minutes to organize a water tub for this cheesecake recipe is nicely price it.
Cool & Chill (That is Necessary!)
As well as, you’ll need to…
Cool the cheesecake within the oven. When the cheesecake is completed (edges are set however the heart remains to be a bit jiggly), flip the oven off, crack open the oven door, and depart the cheesecake inside for no less than 1 hour.
A drastic and sudden change of temperature isn’t perfect for cheesecake—from scorching oven to chill counter—so do your finest to manage the setting by leaving the cheesecake within the water tub within the steadily cooling oven. This helps stop the cheesecake from sinking again down because it cools—once more, lowering the danger of cracks.
After the cheesecake has cooled within the oven for no less than 1 hour (and even longer), you possibly can take it out and let it end cooling at room temperature.
Chill your cheesecake for no less than 4 hours and even in a single day. The cheesecake will end setting within the fridge, after which you possibly can prime it.
Ending Touches
A lightweight layer of whipped cream and a sprinkle of cinnamon is a straightforward but lovely approach to prime this cinnamon swirl cheesecake.
Strive It as Cinnamon Swirl Cheesecake Bars
In case you’d prefer to make a smaller-batch model of this recipe, you possibly can (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 fashion, 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 completion.
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: In case you’re beginning out with full graham crackers, use a meals processor or blender to grind them into nice crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination shall 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 perimeters to make a compact crust. Don’t pack down with heavy drive as a result of that makes the crust too exhausting. 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 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 absolutely mixed. Scrape down the perimeters of the bowl as wanted. Add the eggs one after the other, beating on medium pace 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 possibly can.
- 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 the whole lot comes collectively. The combination shall 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 possibly can eyeball it; this doesn’t should be actual). Use a spatula or spoon to {smooth} it into a fair 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 many 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 a fair 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 executed baking, so swirl in any method you want!).
- Put together the water tub (see recipe Notes for alternate water tub methodology): If wanted for additional visuals, see How you can 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 tub, so be sure you boil sufficient. I exploit a complete kettle of scorching water. Place the wrapped pan inside of a big roasting pan. Fastidiously pour the new water inside the pan and place within the oven. (Or you possibly can place the roasting pan within the oven first, then pour the new water in. Whichever is less complicated 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 executed, the middle of the cheesecake will barely wobble for those who 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 fully at room temperature. Then, refrigerate the cheesecake for no less than 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 type, about 3–4 minutes. Medium peaks are between gentle/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 possibly can switch some to a piping bag and pipe a design on prime. I used Wilton 1M piping tip for the pictured whipped cream border. Calmly 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 relax for fairly a while earlier than serving. One other approach 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 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 Technique: This methodology works as nicely, and also you don’t should bake the cheesecake IN water. Boil a kettle or pot of water. You want 1 inch of scorching water in your roasting pan for the water tub, so be sure you boil sufficient. Place the cheesecake on the middle oven rack of the preheated oven. Place a big steel 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 tub provides steam to the oven with out having the cheesecake sit contained in the water itself. No have to wrap the springform pan in foil. See How you can Make a Cheesecake Water Bathtub for extra data.
- Room-Temperature Substances: Deliver all chilly elements to room temperature earlier than starting. Room-temperature elements mix rapidly and evenly, so that you gained’t danger over-mixing. Additionally, beating chilly elements collectively will end in a chunky cheesecake batter, hardly the best way you need to start!
- Halve the Recipe to Make Cheesecake Bars: In case you’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 perimeters to simply carry the chilled bars out as a complete. The crust recipe is identical as the total cheesecake. Press it into the underside of the lined pan and pre-bake it for 8 minutes, identical 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. Comply with 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 a fair 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 tub methodology outlined in recipe Word #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 no less than 3 hours. For the topping, you possibly can 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 bath in international locations exterior of the US is somewhat totally 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