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Cinnamon Swirl Cheesecake

Cheesecake meets cinnamon roll and it is out of this world
Course Dessert
Keyword cheesecake, cinnamon, roll, swirl
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 12 servings

Equipment

  • 1 9 inch springform pan
  • 1 roasting pan
  • 1 electric mixer

Ingredients

Crust

  • 1½ cups Nilla wafers crushed finely
  • ¼ cup sugar
  • 1 tsp cinnamon
  • 4 tbsp salted butter melted

Cheesecake

  • 3 blocks of cream cheese room temperature
  • 1 cup sugar
  • 3 tbsp flour
  • 8 oz container sour cream
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 4 eggs room temperature

Cinnamon Swirl

  • 1¼ cups brown sugar
  • 5 tbsp cinnamon
  • ¾ cup flour
  • ½ cup unsalted butter melted

Cream Cheese Frosting

  • 2 oz cream cheese softened
  • 6 tbsp butter softened
  • ½ tsp vanilla extract
  • 1½ cups powdered sugar
  • 4 tbsp heavy cream

Instructions

For the Crust

  • Preheat oven to 325°F and line a 9-inch springform pan with parchment paper in the bottom and grease the sides
  • In a small bowl, combine the crust ingredients. Press the mixture into the bottom and up the sides of the springform pan
  • Bake the crust for 10 minutes, set aside to cool
  • Once cooled, cover the outsides of the pan with 2 layers of aluminum foil so that water from the water bath cannot get in

For the Cheesecake

  • Reduce oven temperature to 300°F
  • Using a stand mixer or hand mixer, beat the cream cheese, sugar and flour on low speed until completely combined and smooth
  • Add the sour cream, vanilla, and cinnamon to the mixture. Beat on low speed until well combined
  • Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Set aside
  • In a medium bowl, combine the brown sugar, cinnamon and flour. Add melted butter and stir until well combined.
  • Assembling the cheesecake. Sprinkle about 1/4 of the cinnamon filling over the bottom of the crust, then spread about 1/3 of the cheesecake filling over the cinnamon mixture
  • Repeat layering the cinnamon filling and cheesecake filling two more times, for a total of three layers of cinnamon and three layers of cheesecake filling
  • Sprinkle remaining cinnamon filling over top of cheesecake
  • Place the cheesecake in a large roasting pan. Fill the roasting pan with enough warm water to go about halfway up the sides of the springform pan. Do not let the water reach the top of the springform pan
  • Bake for 1 hour and 20 minutes
  • Turn off the oven and leave the door closed for 30 minutes
  • Open the door of the oven and allow the cheesecake to cool inside the oven for 30 minutes
  • Take the cheesecake out of the oven. Remove the aluminum foil and place the cheesecake on a wire rack to cool completely. Refrigerate overnight before frosting

For the Frosting

  • To make the frosting, add the cream cheese and butter to a mixer bowl and mix until smooth and creamy
  • Add vanilla extract and powdered sugar and mix until well combined. Add the heavy cream by the tablespoon until it reaches the desired consistency.
  • Carefully remove the cheesecake from the springform pan and place on your serving platter. It may be difficult to remove the bottom and parchment paper
  • Pipe the frosting on the cheesecake in your desired design
  • Keep the cheesecake refrigerated

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