Cinnamon Cheesecake
This Cinnamon Cheesecake is the perfect blend of warm cinnamon spice and creamy cheesecake texture. Featuring a buttery graham cracker crust, a rich, spiced filling, and a cinnamon sugar swirl, this dessert is ideal for holidays, gatherings, or everyday indulgence.
Ingredients
- Ingredients
For the Graham Cracker Crust
- 1 ½ cups 180g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup 115g unsalted butter, melted
For the Cinnamon Cheesecake Filling
- 16 oz 450g cream cheese, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup 120ml sour cream
For the Cinnamon Sugar Swirl (Optional but Recommended)
- ¼ cup 50g brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons 30g melted butter
For the Topping (Optional but Delicious!)
- Whipped cream
- Caramel drizzle
- Toasted pecans or walnuts
- Extra cinnamon sugar sprinkle
Instructions
- Step 1: Make the Graham Cracker Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan.
- Bake for 10 minutes, then let it cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed.
- Stir in vanilla extract, ground cinnamon, and sour cream.
- Pour the filling over the cooled crust.
Step 3: Create the Cinnamon Swirl (Optional)
- In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Drizzle over the cheesecake batter.
- Use a toothpick or knife to swirl the mixture into the filling.
Step 4: Bake the Cheesecake
- Wrap the springform pan in foil and place it in a larger baking dish filled with hot water (water bath method to prevent cracks).
- Bake at 325°F (163°C) for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
Step 5: Chill & Serve
- Refrigerate for at least 4 hours (overnight is best).
- Add your favorite toppings before serving.
Notes
- Use a water bath to prevent cracks and ensure even baking.
- Chill the cheesecake for at least 4 hours for the best texture.
- For a shortcut, use store-bought graham cracker crust.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.