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The right ingredients make a great cinnamon swirl cheesecake. Let’s break down what you need for this recipe.

Cinnamon Swirl Cheesecake

Indulge in the delightful world of baking with this Cinnamon Swirl Cheesecake that is both creamy and easy to make! Discover tips for a flawless cheesecake, including how to achieve the perfect swirl and prevent cracks. From selecting the right cream cheese to topping ideas that elevate your dessert, this recipe has it all. Ready to make a dessert that wows? Click to explore the full recipe and start your baking adventure today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup sour cream

½ cup powdered sugar

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool.

      Make the Cheesecake Batter: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar, mixing until well combined. Beat in the vanilla extract.

        Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Make sure not to overbeat to keep the cheesecake dense and creamy.

          Add Sour Cream and Spices: Blend in the sour cream, ground cinnamon, and ground nutmeg until everything is fully incorporated and smooth.

            Swirl the Cinnamon Mixture: In a small bowl, mix 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon. Take 1 cup of the cheesecake batter and layer it into the prepared crust. Sprinkle half of the cinnamon-sugar mixture over the batter. Repeat the process by adding another layer of cheesecake batter, followed by the remaining cinnamon-sugar mixture, and then the final layer of cheesecake batter on top. Use a knife or a skewer to swirl through the batter gently.

              Bake the Cheesecake: Place the cheesecake in the preheated oven. Bake for 1 hour or until the center is set but slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool gradually for about 45 minutes.

                Chill the Cheesecake: Once cooled, remove the cheesecake from the oven. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.

                  Prepare the Topping: Just before serving, in a small bowl, whisk together the powdered sugar with 2 tablespoons of milk to create a light glaze. Drizzle over the chilled cheesecake.

                    Serve and Enjoy: Carefully run a knife around the edges of the cheesecake before releasing the springform pan. Slice and serve chilled or at room temperature!

                      Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12 slices