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Cinnamon Swirl Cheesecake

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Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon

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Cinnamon Swirl Cheesecake

Created by: Howcan Team

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 325°F. Grease a 9-inch springform pan.
  • In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture into the bottom of the prepared pan.
  • In a large bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and flour until just combined.
  • Pour half of the cream cheese mixture over the crust in the pan.
  • In a small bowl, mix 2 teaspoons ground cinnamon with 1/4 cup granulated sugar. Sprinkle half of the cinnamon sugar mixture over the cream cheese mixture in the pan. Swirl with a knife.
  • Pour the remaining cream cheese mixture over the cinnamon layer. Sprinkle the remaining cinnamon sugar mixture on top and swirl with a knife again.
  • Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool in the oven with the door ajar for 1 hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Dessert
American

Cinnamon Swirl Cheesecake is a delectable dessert that combines the creamy richness of cheesecake with the warm, comforting flavor of cinnamon. This indulgent treat has a history rooted in American culinary traditions, with its origins dating back to the 19th century. The marriage of cinnamon and cheesecake is a testament to the creativity and innovation of chefs and home bakers alike. Today, this dessert can be found in many upscale restaurants and bakeries across the United States, with notable variations emerging in regions known for their culinary prowess, such as New York and California. The key to a perfect Cinnamon Swirl Cheesecake lies in achieving the ideal balance of creamy cheesecake filling and a generous swirl of cinnamon, creating a harmonious blend of flavors and textures. For those looking to experience the best version of this dessert, seeking out renowned bakeries or restaurants known for their expertise in cheesecakes is highly recommended. Whether enjoyed as a sweet ending to a meal or as a standalone indulgence, Cinnamon Swirl Cheesecake continues to captivate dessert enthusiasts with its irresistible allure.

90 min

|

12

|

380 calories

Instructions

  • Preheat the oven to 325°F. Grease a 9-inch springform pan.
  • In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press the mixture into the bottom of the prepared pan.
  • In a large bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and flour until just combined.
  • Pour half of the cream cheese mixture over the crust in the pan.
  • In a small bowl, mix 2 teaspoons ground cinnamon with 1/4 cup granulated sugar. Sprinkle half of the cinnamon sugar mixture over the cream cheese mixture in the pan. Swirl with a knife.
  • Pour the remaining cream cheese mixture over the cinnamon layer. Sprinkle the remaining cinnamon sugar mixture on top and swirl with a knife again.
  • Bake in the preheated oven for 55-60 minutes, or until the center is almost set. Allow the cheesecake to cool in the oven with the door ajar for 1 hour.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
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