Cinnamon Swirl Cheesecake Delight

Description

The “Cinnamon Swirl Cheesecake Delight” is a delectable dessert that blends the comforting flavors of a cinnamon roll with the luxurious, creamy texture of cheesecake. Its layered structure of sweet, spiced filling and soft, rich cream cheese on a crumbly biscuit base ensures this dessert is not only irresistible to taste but also visually appealing. Ideal for special occasions or as a sophisticated treat for sweet lovers, this cheesecake promises to be a memorable highlight.

Ingredients

For the Cinnamon Base

• 1 ½ cups Graham cracker crumbs (or Digestive Biscuits or Butterkeks)
• 1 stick Butter
• 2 tablespoons Light Brown Sugar
• ½ teaspoon Salt
• 1 teaspoon Cinnamon

For the Cheesecake

• 31 oz Cream Cheese
• ½ cup Heavy Cream
• ½ cup + 1 tbsp Sugar
• 3 tablespoons Corn starch
• 2 Eggs
• 1 Egg Yolk
• 1 teaspoon Vanilla

For the Cinnamon Swirl

• 1 cup Dark Brown Sugar
• ⅓ cup Butter
• 2 teaspoon Cinnamon

Step-by-step Directions

1. Make the Base

Crush the graham crackers/biscuits into fine crumbs. Melt the butter, mix into the crumbs with cinnamon, salt, and brown sugar until cohesive. Press the mixture into a cake pan lined with foil.

2. Make the Cheesecake

Cream together the cream cheese, sugar, and corn starch until smooth. Beat in the eggs and yolk, then mix in vanilla. Gradually add heavy cream. Set aside.

3. Make the Cinnamon Filling

Melt the butter and combine with dark brown sugar and cinnamon.

4. Assemble the Cheesecake

Layer a third of the cheesecake batter over the base, add dollops of cinnamon filling, and swirl slightly. Repeat layering, ending with a swirl of cinnamon on top.

5. Bake and Cool

Bake in a water bath at 325°F for 40 minutes. Let it cool in the turned-off oven, then on the countertop, and refrigerate for at least 4 hours.

Servings & Preparation Time

Yield: 8-10 Servings
Preparation Time: 30 Minutes
Cooking Time: 40 Minutes
Total Time: ~5 Hours (including cooling and setting time)

Tips for Storage & Reheating

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• For longer storage, freeze slices on a baking sheet, then wrap in plastic and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator.
• Enjoy chilled. Avoid reheating to preserve the texture of the cheesecake.

Conclusion

This Cinnamon Swirl Cheesecake Delight offers a perfect combination of cinammon-spiced sweetness and creamy decadence, making it a stand-out dessert for any occasion. Following the detailed steps provided will ensure a stunning and delicious result that’s bound to garner praise from all who indulge.

Cinnamon Swirl Cheesecake Delight

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• Author: Dulcia
• Total Time: ~5 Hours (including cooling and setting time)
• Yield: 8-10 Servings 1x

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Description

The “Cinnamon Swirl Cheesecake Delight” is a delectable dessert that blends the comforting flavors of a cinnamon roll with the luxurious, creamy texture of cheesecake. Its layered structure of sweet, spiced filling and soft, rich cream cheese on a crumbly biscuit base ensures this dessert is not only irresistible to taste but also visually appealing. Ideal for special occasions or as a sophisticated treat for sweet lovers, this cheesecake promises to be a memorable highlight.

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Ingredients

Scale 1x2x3x

• 1 ½ cups Graham cracker crumbs (or Digestive Biscuits or Butterkeks)
• 1 stick Butter
• 2 tablespoons Light Brown Sugar
• ½ teaspoon Salt
• 1 teaspoon Cinnamon
• 31 oz Cream Cheese
• ½ cup Heavy Cream
• ½ cup + 1 tbsp Sugar
• 3 tablespoons Corn starch
• 2 Eggs
• 1 Egg Yolk
• 1 teaspoon Vanilla
• 1 cup Dark Brown Sugar
• ⅓ cup Butter
• 2 teaspoon Cinnamon

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Instructions

1. Crush the graham crackers/biscuits into fine crumbs. Melt the butter, mix into the crumbs with cinnamon, salt, and brown sugar until cohesive. Press the mixture into a cake pan lined with foil.
2. Cream together the cream cheese, sugar, and corn starch until smooth. Beat in the eggs and yolk, then mix in vanilla. Gradually add heavy cream. Set aside.
3. Melt the butter and combine with dark brown sugar and cinnamon.
4. Layer a third of the cheesecake batter over the base, add dollops of cinnamon filling, and swirl slightly. Repeat layering, ending with a swirl of cinnamon on top.
5. Bake in a water bath at 325°F for 40 minutes. Let it cool in the turned-off oven, then on the countertop, and refrigerate for at least 4 hours.

• Prep Time: 30 Minutes
• Cook Time: 40 Minutes