Transform your sweet treat experience with this luscious Cinnamon Swirl Cheesecake! It’s a symphony of flavors with its creamy cheesecake base interlaced with tantalizing cinnamon filling, all resting on a crispy base made of graham crackers or digestive biscuits. Crowned with a rich cream cheese icing, this dessert is the epitome of indulgence. Follow these easy steps to craft your own delightful dessert! 🍰
Ingredients Needed:
For the Crispy Crust:
1 1/2 cups of crushed graham crackers or digestive biscuits (180 grams)
1/4 cup of brown sugar (55 grams)
1/2 tsp of cinnamon
6 tbsp of melted unsalted butter (85 grams)
For the Cinnamon Filling:
1 cup of brown sugar (220 grams)
1/3 cup of all-purpose flour (39 grams)
1 tbsp of cinnamon
1/3 cup of melted unsalted butter (76 grams)
For the Cheesecake Mixture:
4 packages (8 oz each) of softened cream cheese (907 grams)
1 cup of brown sugar (220 grams)
1/4 cup of granulated sugar (50 grams)
1/2 cup of sour cream (120 grams)
4 large eggs at room temperature
1 tbsp of vanilla extract
1/2 tsp of salt
For the Cream Cheese Icing:
6 tbsp of cream cheese (85 grams)
1 cup of powdered sugar (125 grams)
1 tsp of vanilla extract
1 cup of heavy whipping cream (240 ml)
1-2 tsp of cinnamon powder
Preparation Steps:
Creating the Crispy Crust:
Preheat oven to 325ºF.
Blend graham crackers to fine crumbs.
Combine crumbs, brown sugar, cinnamon, and melted butter.
Press firmly into the bottom of an 8” or 9” cheesecake pan.
Bake for 10 minutes, then cool.
Making the Cinnamon Filling:
Mix brown sugar, flour, and cinnamon.
Blend in melted butter to get a crumbly texture.
Preparing the Cheesecake Mixture:
Grease pan sides.
Beat cream cheese until creamy, add sugars, and mix well.
Add sour cream, then eggs one by one, then vanilla extract and salt.
Layer 1/3 of the mixture over the crust, add 1/3 of the cinnamon filling, and repeat layers, ending with the cinnamon filling.
Use foil to seal the pan base and place in a water bath.
Bake at 325ºF for 60-75 minutes.
Turn off the oven, leave for 1 hour, then refrigerate for 6 hours.
Making the Cream Cheese Icing:
Beat cream cheese, add powdered sugar, then vanilla.
Whip heavy cream to stiff peaks and fold into cream cheese mix.
Serve this chilled cheesecake masterpiece with a generous topping of cream cheese icing for a truly heavenly dessert experience! 🍰
