So right after making cinnamon rolls the other week, I decided on making a cinnamon cheesecake for our Mexican-themed summer office party. I don’t think I’m ever not in the mood for cinnamon. And although JW is not a dessert eater, anything with cinnamon isn’t safe while he’s in the house. (The cream cheese doesn’t hurt either.)
I used my favorite cheesecake recipe, based on this one from Allrecipes.com but with more crust (can’t go wrong there, eh?) and altered baking directions. In the future, however, I’d like to try these directions from Back to the Cutting Board, since my cheesecakes have had a tendency to come out slightly underbaked. Still delicious though 🙂
I added cinnamon to the graham cracker crust, and then pulled about 1 1/2-2 cups cheesecake batter out of the bowl and mixed with more cinnamon. To create the swirl effect, I dropped several spoonfuls of white cheesecake batter, followed by several spoonfuls of cinnamon cheesecake batter, into the pan, and alternated until I’d used it all. Then I gently swirled a knife through the cheesecake until the pattern looked nice. You don’t want to go overboard with the swirling – otherwise the pattern won’t be so striking.
I had to guess on the amount of cinnamon I used – so feel free to use more or less, depending on your taste! In my opinion, one can never have too much cinnamon. Just add it until it resembles the brownish color in the photos 🙂
Cinnamon Cheesecake Supreme
- 2 1/4 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/3 cup butter, melted
- 1 Tbsp cinnamon
- 5 (8 ounce) packages cream cheese, softened
- 5 eggs
- 2 egg yolks
- 1 3/4 cups white sugar
- 2 Tbsp all-purpose flour
- 1/4 cup heavy whipping cream
- 2-4 Tbsp (?) cinnamon
- Preheat oven to 200 degrees F.
- Mix the graham cracker crumbs, 1/3 cup of sugar, cinnamon, and the melted butter together. Press mixture into the bottom of a 10-inch springform pan, and put in oven to brown while mixing up batter (10 min. or so? I never really keep track)
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth.
- Remove 1 1/2-2 cups (less than half) batter to another bowl. Add 2-4 Tbsp (more or less depending on preference) cinnamon to this batter and stir until thoroughly blended.
- Drop a few spoonfuls of white cheesecake batter into the prepared pan, followed by a few spoonfuls of cinnamon batter. Continue to alternate until all batter has been used.
- Using a knife, gently move through the cheesecake to create swirls. Do not go overboard.
- Bake at 200 degrees F for 3 hours and 10 minutes, until filling is set (my oven runs hot, so you may need a bit more time). Turn oven off, crack oven door slightly, and let sit for 1 hour. Refrigerate overnight.