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If you can't decide between cinnamon rolls and cheesecake, don't worry—this dreamy treat combines both in the best way. Each slice is packed with gooey cinnamon ribbons inside a creamy layer topped with fluffy cream cheese goodness. The base is golden and buttery, thanks to crushed grahams. Basically, it's dessert magic that'll wow everyone at the table.
Irresistible Swirled Cinnamon Cheesecake
Honestly, the secret to this dessert is all in how those different flavors come together. You've got this cookie-like graham crust holding up heaps of velvety cheesecake loaded with sweet cinnamon streaks. Cream cheese frosting on top gives it a gentle sweetness—you won't find it too sugary. Whether it's brunch, Christmas, or just because, this beauty never lets you down.
Gather Up What You Need
- Cream Cheese Frosting: Soft cream cheese makes it rich, powdered sugar turns things sweet and smooth, vanilla gives aroma, heavy cream whips up light and fluffy, and a dusting of cinnamon finishes it all off.
- Cheesecake Filling: Tangy soft cream cheese for body, a pinch of salt for pop, packed brown sugar adds depth, plain sugar for balance, vanilla for aroma, sour cream for tang, and eggs to hold it all together.
- Cinnamon Swirl: Sweetness from brown sugar, a scoop of flour keeps it thick, a shake of cinnamon for that classic kick, and melted butter to tie it together.
- Crust: Crush graham crackers super fine for the base, mix in brown sugar to get that caramel vibe, sprinkle some cinnamon for warmth, and pour in melted butter to make it all stick.
How to Make It Step by Step
- Finish With Frosting
- Wait till your cheesecake's totally cooled. Then spread that fluffy cream cheese frosting, and add a pinch of cinnamon right before you serve.
- Bake and Swirl
- Pour layers of batter and your cinnamon swirl into the pan, ending with a swirl on top. Water bath at 325°F till it's just set. Let it slow-cool in the oven so it doesn't crack.
- Mix Up the Cheesecake
- Start by whipping up your cream cheese until light and airy. Add both sugars, some sour cream, and vanilla. Throw in eggs one by one, mixing until nice and smooth.
- Cinnamon Filling Time
- Mix together your brown sugar, flour, cinnamon, and melted butter till smooth. Set it aside for layering later.
- Get That Crust Ready
- Stir up graham crumbs, cinnamon, brown sugar, and butter. Press it into your springform pan and bake just to set it up.
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Top Tips for nailing Cheesecake
Let everything come to room temp before you start so the batter's super smooth. Scrape down your bowl a lot—lumps are not the vibe. Baking in a water bath helps the middle cook evenly and keeps cracks away. After baking, let it cool gently inside the oven with the door cracked. Rub some butter all over the pan so your cheesecake pops out pretty every time.
Frequently Asked Questions
- → Why is a water bath necessary?
The water bath stops the cheesecake from drying out and cracking. Just make sure to wrap your pan tightly in foil to avoid soggy, wet crusts.
- → Can I prep in advance?
Yes! You can refrigerate it for up to 5 days or freeze for up to 2 months. Add frosting fresh before serving.
- → Why let it stay in the oven after baking?
Cooling slowly reduces cracks on the surface. Think of how you cool soup—you don’t want quick temperature shocks.
- → How do I know it’s done?
Wiggle the pan gently. The edges should be firm while the center slightly jiggles, like soft Jell-O.
- → Is dark brown sugar a must?
Not at all. Light brown is subtler, while dark brown gives caramel undertones. Both are great!