Description
This Strawberry Cheesecake Cinnamon is a luscious and creamy dessert featuring a buttery graham cracker crust, a rich cinnamon-scented cream cheese filling, and a vibrant strawberry swirl. Perfectly baked in a water bath for a smooth texture, this cheesecake offers a delightful blend of sweet, tangy, and spiced flavors that will impress at any gathering.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Strawberry Swirl:
- 1 ½ cups fresh or frozen (thawed) strawberries, hulled and quartered
- 2 tablespoons granulated sugar
- 1 tablespoon water
For the Cheesecake Filling:
- 32 ounces (four 8-oz blocks) full-fat cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- ¼ cup brown sugar, packed
- ½ – 1 teaspoon ground cinnamon (to taste)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon zest
- 4 large eggs, room temperature
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and the melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then remove and let it cool slightly. Reduce the oven temperature to 325°F (160°C).
- Make the Strawberry Swirl: In a small saucepan, combine the strawberries, 2 tablespoons granulated sugar, and water. Simmer this mixture over medium heat for 5-7 minutes until the strawberries are softened. Lightly mash the softened strawberries to create a chunky sauce and then let it cool.
- Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the granulated sugar, brown sugar, and cinnamon, beating just until combined. Mix in the vanilla extract and fresh lemon zest. Add the eggs one at a time, beating on low speed just until incorporated after each addition.
- Assemble the Cheesecake: Wrap the outside of the springform pan tightly with aluminum foil to prevent water from leaking in during baking. Pour about two-thirds of the cheesecake filling over the cooled crust. Dollop half of the strawberry swirl over the filling. Add the remaining filling on top, followed by the rest of the strawberry mixture. Using a knife, gently swirl the strawberry mixture into the cheesecake filling to create a marbled effect.
- Bake in a Water Bath: Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still jiggles slightly when tapped.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to allow it to fully set before serving.
Notes
- Using a water bath helps prevent cracks and ensures a smooth, creamy texture.
- Make sure the cream cheese and eggs are at room temperature to avoid lumps in the batter.
- To loosen the cheesecake from the pan edges after baking, run a thin knife gently around the sides before releasing the springform.
- For best flavor, chill overnight to allow the flavors to meld.
- Fresh strawberries can be substituted fresh or frozen; just thaw before use.
