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During fall I can’t stop baking with cinnamon and this Cinnamon Cheesecake with Whipped Cream is no exception. This cinnamon swirl cheesecake takes fall cheesecakes to another level and it is the perfect cheesecake to serve for Thanksgiving or during the holidays.
This easy cinnamon cheesecake recipe is a must bake and perfect if you want to add to your collection of holiday dessert ideas or as your Thanksgiving dessert. It is a creamy cheesecake full of cinnamon flavor and topped with a delicious whipped cream.
For more fall cheesecake recipes, try Apple Crumble Cheesecake, Tiramisu Cheesecake and Chocolate Cheesecake.
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WHY YOU'LL LOVE THIS CHEESECAKE
- Cinnamon Cheesecake Filling: This creamy cinnamon cheesecake has a alternating filling of classic cheesecake and cinnamon cheesecake, making a beautiful swirl.
- Whipped Cream: The cheesecake is topped with an easy and delicious whipped cream.
- Ultimate Fall Dessert: This cinnamon cheesecake is ideal to make for Thanksgiving or the during the holidays.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham cracker crumbs then you can definitely use those instead if you want to make graham cracker crust.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room- temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take the eggs out of the fridge 1-2 hours before baking.
- Cinnamon: Ground cinnamon is used in the cheesecake filling.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Cinnamon Cheesecake with Whipped Cream. This recipe needs a stand mixer or an hand electric mixer, and a 23 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Turn the oven heat to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
STEP 1: In a food processor, add the cookies, granulated sugar and blend it all together until fine crumbs. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: Add the cookie crumbs to the springform and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
STEP 3: Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.
MAKE THE FILLING AND WHIPPED CREAM
STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese and granulated sugar on low speed.
STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix until combined. Then add two eggs at a time and let it mix on low speed until combined.
STEP 3: Pour half of the cheesecake batter into a medium bowl and add the ground cinnamon. Mix it together until fully combined. Then alternate by adding the cinnamon and plain cheesecake filling into the spring pan. Place the cheesecake on the second lowest rack. On the lowest rack, underneath the cheesecake, place a large roasting pan and fill it with boiling water.
STEP 4: Bake for 1 hour and 15-20 minutes. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Before letting it completely chill down in the fridge.
STEP 5: When ready to serve, place the cheesecake on a serving plate and whip the whipped cream until medium stiff peaks. Add it on cinnamon cheesecake and dust it with a little bit of cinnamon.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, absolutely. Cheesecake actually tastes best when chilled overnight, as the flavours have more time to settle. You can make it up to 2-3 days ahead and keep it covered in the refrigerator until you’re ready to serve it. Add the whipped cream just before serving for the best result.
To cut clean individual slices, run a sharp knife under hot water and dry it off, between each cut.
HOW TO STORE THE CHEESECAKE
Store the Cinnamon Cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 3 days.
If You Love This Recipe, You Should Try These Fall Recipes
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Cinnamon Cheesecake
Equipment
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
CINNAMON CHEESECAKE
- 800 g full fat cream cheese room temperature
- 250 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 1 ½ teaspoon vanilla extract
- 4 large eggs room temperature
- 4 teaspoon ground cinnamon
WHIPPED CREAM
- 250 ml heavy cream
- 2 tablespoon powdered sugar
- ¼ teaspoon vanilla bean paste
- Cinnamon for dusting
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
- Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
- Bake it for 10 minutes. Then let it cool down while making the cheesecake filling. Keep the oven turned on.
CINNAMON CHEESECAKE
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese and granulated for 1 minute on low speed.800 g full fat cream cheese, 250 g granulated sugar
- In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.200 g sour cream 18%, 1 ½ tablespoon cornstarch, 1 ½ teaspoon vanilla extract
- Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.4 large eggs
- Pour half of the cheesecake mixture into a bowl and add the ground cinnamon. Mix it together until fully combined. Then alternate by adding the cinnamon and plain cheesecake filling into the spring pan. Lastly gently swirl the two mixtures around to create a nice pattern.4 teaspoon ground cinnamon
- Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
- Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
- Bake for 1 hour and 15-20 minutes.
- Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
- Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.
ASSEMBLING
- When ready to serve, place the cheesecake on a serving plate and whip the whipped cream until medium stiff peaks. Add it on the cheesecake and dust it with a little bit of cinnamon.250 ml heavy cream, 2 tablespoon powdered sugar, ¼ teaspoon vanilla bean paste, Cinnamon for dusting
Katie
Love!!