Description
Indulge in the ultimate flavor experience with this easy-to-bake strawberry cheesecake cinnamon, boasting a creamy filling and vibrant swirl. Perfect for any occasion, this recipe guarantees a dessert that will impress and delight.
Ingredients
- For the Cinnamon Graham Cracker Crust:
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, melted
- For the Strawberry Swirl:
- 1 ½ cups (225g) fresh or frozen strawberries, chopped
- ¼ cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- For the Cheesecake Filling:
- 3 (8-ounce / 226g each) blocks full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- ½ cup (120g) full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs, room temperature
Instructions
- 1. Prepare the Cinnamon Graham Cracker Crust: Preheat oven to 350°F (175°C). Combine crumbs, sugar, and cinnamon. Stir in melted butter until moistened. Press firmly into a 9-inch springform pan. Bake 8-10 minutes, cool. Reduce oven to 325°F (160°C).
- 2. Craft the Delicious Strawberry Swirl: In a saucepan, combine strawberries, sugar, and lemon juice; simmer. Whisk cornstarch with cold water, add to simmering berries; cook until thickened. Cool completely.
- 3. Mix the Silky Smooth Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add sugar, then sour cream, vanilla, and ½ tsp cinnamon. Beat in eggs one at a time on low speed until just combined. Do not overmix.
- 4. Assemble and Bake Your Cheesecake: Pour 2/3 filling over crust. Dollop half the strawberry swirl, gently swirl. Pour remaining filling, then remaining swirl, and swirl again. Wrap springform pan in foil. Place in a roasting pan with hot water (water bath). Bake 60-75 minutes until edges are set but center jiggles.
- 5. Achieve the Perfect Chill: Turn off oven, prop door open, leave cheesecake inside for 1 hour. Remove from water bath, cool on rack for 1-2 hours. Refrigerate, covered, for at least 6 hours or overnight.
- Prep Time: 30 mins
- Cook Time: 75 mins