Cinnamon Swirl Cheesecake
2 hours 47 minutesMakes 12 slices
Combining the flavours of a classic cinnamon swirl with a creamy cheesecake, this is a decadent and indulgent treat that is sure to impress.
- Ingredients
- Steps
Ingredients
cheesecake
170 g
digestive biscuits, crushed
60 ml
butter, melted
2 tbsp
white sugar
680 g
cream cheese, softened
200 g
granulated sugar
125 ml
sour cream
1 tsp
vanilla extract
3
large eggs
cinnamon swirls
200 g
brown sugar
1.5 tbsp
ground cinnamon
4 tbsp
butter, melted
glaze
65 g
icing sugar
2 tbsp
milk
0.5 tsp
vanilla extract
Steps
1
Heat the oven to 160°C. Grease a 9-inch cake tin.
2
For the crust, mix the crushed digestive biscuits, melted butter and white sugar until it looks like damp sand.
3
Press the mixture firmly into the base of the tin.
4
Bake the crust for 8-10 minutes until light golden. Let cool.
5
For the cinnamon swirl, mix the brown sugar, ground cinnamon and melted butter in a small bowl to a thick, spreadable paste. Set aside.
6
For the filling, whisk the cream cheese and granulated sugar in a large bowl until smooth and creamy.
7
Mix in the sour cream and vanilla extract until combined.
8
Add the eggs one at a time, stirring until just blended. Don't overmix.
9
Pour half the batter onto the baked crust. Add half the cinnamon swirl mixture and gently swirl it through with a knife. Repeat for a second layer.
10
Put the tin in the oven and bake for 50-60 minutes, until the center is mostly firm but slightly wobbly.
11
Turn off the oven, prop the door slightly open and let the cheesecake cool inside for about an hour.
12
While the cheesecake cools, mix the icing sugar, milk and vanilla extract into a smooth glaze.
13
Once the cheesecake reaches room temperature, refrigerate for at least 4 hours. Drizzle with the glaze just before serving.