Description

This Cinnamon Swirl Cheesecake combines a buttery graham cracker crust with a creamy, spiced cheesecake filling, all topped with a sweet powdered sugar glaze. The distinct cinnamon-sugar swirls throughout add both flavor and a beautiful presentation, making it a perfect dessert for holidays, special occasions, or just when you crave a comforting sweet treat.

Ingredients

Units Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Batter:

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Cinnamon Swirl:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

For the Glaze:

1/2 cup powdered sugar
2 tablespoons milk

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Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and wrap the outside with aluminum foil to prevent leaks during baking.
Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand. Press this evenly into the bottom of the prepared pan, making sure it’s packed tightly. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
Make the Cheesecake Batter: In a large bowl, use an electric mixer to beat the softened cream cheese until completely smooth and creamy, scraping down the sides as needed. Gradually add 1 cup of granulated sugar and continue beating until well combined. Beat in the vanilla extract.
Incorporate the Eggs: Add the eggs one at a time, mixing on low speed and scraping the bowl between each addition. Mix until just combined to avoid incorporating too much air, which helps produce a dense, creamy cheesecake.
Add Sour Cream and Spices: With the mixer on low, blend in the sour cream, ground cinnamon, and ground nutmeg until the batter is uniform and smooth.
Swirl the Cinnamon Mixture: In a small bowl, combine 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Pour 1 cup of the cheesecake batter into the cooled crust, spreading evenly. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat by adding another layer of cheesecake batter, then the remaining cinnamon-sugar, and finally the rest of the cheesecake batter. Use a knife or skewer to gently swirl the cinnamon mixture through the batter for a marbled effect.
Bake the Cheesecake: Place the pan in the preheated oven. Bake for 1 hour, or until the center is set but slightly jiggly when gently shaken. Turn off the oven, crack the door open, and leave the cheesecake inside to cool gradually for about 45 minutes.
Chill the Cheesecake: Remove from the oven, cover with plastic wrap, and chill in the refrigerator for at least 4 hours or preferably overnight. This ensures the best texture and flavor.
Prepare the Topping: Just before serving, whisk together the powdered sugar and 2 tablespoons milk in a small bowl to create a smooth, pourable glaze. Drizzle over the chilled cheesecake.
Serve and Enjoy: Carefully run a thin knife around the edge of the cheesecake before releasing the sides of the springform pan. Slice and serve either chilled or at room temperature for the best flavor and texture.

Notes

Ensure the cream cheese is fully softened for a smooth, lump-free batter.
Wrapping the pan in foil helps prevent water leaks if baking in a water bath.
A water bath can be used to give the cheesecake an even silkier texture and prevent cracks.
Let the cheesecake cool gradually in the oven to help prevent cracking.
Cheesecake slices beautifully when chilled and cleaned between cuts with a warm knife.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 27g
Sodium: 350mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg