A decadent fusion of two beloved desserts: creamy, spiced cheesecake on a cinnamon graham cracker crust, swirled with a buttery cinnamon-sugar filling and topped with a beautiful puff pastry roll.
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened to room temperature
1 cup granulated sugar
½ cup sour cream, at room temperature
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Swirl & Topping:
1 sheet of puff pastry, thawed
¼ cup unsalted butter, melted
½ cup brown sugar, packed
1 tablespoon ground cinnamon
Powdered sugar, for dusting
see continuation on next page
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
In a medium bowl, stir together the graham cracker crumbs, ½ cup melted butter, and 1 teaspoon cinnamon until the mixture resembles wet sand.
Press the crumbs firmly and evenly into the bottom and about halfway up the sides of the prepared pan.
Bake for 8-10 minutes. Remove from the oven and set aside to cool completely. Reduce oven temperature to 300°F (150°C).
2. Make the Cinnamon Swirl Roll:
In a small bowl, mix the ¼ cup melted butter, brown sugar, and 1 tablespoon cinnamon into a thick paste.
Unfold the puff pastry sheet onto a lightly floured surface. Spread the cinnamon-sugar mixture evenly over the entire sheet.
Tightly roll the pastry into a log, starting from the longer side. Using a sharp knife, slice the log in half lengthwise to expose the swirl layers. Set aside.
3. Make the Cheesecake Filling:
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until it is completely smooth and creamy (about 2-3 minutes). Scrape down the bowl.
Gradually add the granulated sugar and beat until fully incorporated. Scrape down the bowl again.
Add the sour cream, vanilla extract, and 1 teaspoon cinnamon. Beat on low speed until just combined.
Add the eggs one at a time, beating on low speed after each addition until just blended. Do not overmix; this is key to preventing cracks.
4. Assemble and Bake:
Pour the finished cheesecake filling over the cooled crust.
Gently place the two halves of the cinnamon swirl pastry on top of the filling, cut-side up, pressing down slightly.
Optional Water Bath Tip: For a creamier texture and to prevent cracks, wrap the outside of the springform pan tightly with a double layer of heavy-duty aluminum foil. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Bake at 300°F (150°C) for 55-65 minutes. The edges will be set, but the center will still have a slight jiggle.
Turn off the oven. Crack the oven door open and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sinking and cracking.
5. Chill and Serve:
ADVERTISEMENT
