Description
Indulge in this luxurious strawberry cheesecake infused with a hint of warm cinnamon, featuring a buttery graham cracker crust and a vibrant strawberry swirl. It’s a perfect balance of creamy, tangy, and spiced flavors that will delight your taste buds.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 ½ cups granulated sugar (for filling)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 4 large eggs, room temperature
- 2 cups fresh strawberries, chopped
- 1 tablespoon granulated sugar (for swirl)
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake 8-10 minutes; cool.
- Make Strawberry Swirl: In a small saucepan, combine chopped strawberries, 1 tablespoon sugar, and 1 tablespoon lemon juice. Cook over medium heat until thickened, about 8-10 minutes. Mash and cool completely.
- Prepare Filling: Reduce oven to 325°F (160°C). In a large bowl, beat softened cream cheese and 1 ½ cups sugar until smooth. Beat in cinnamon, vanilla, lemon zest. Add eggs one at a time, beating on low speed just until combined. Do not overmix.
- Assemble: Pour two-thirds of filling over cooled crust. Dollop half of the strawberry swirl over filling; gently swirl with a knife. Pour remaining filling, then dollop and swirl remaining strawberry.
- Bake: Wrap springform pan with foil. Place in a larger roasting pan. Pour hot water into roasting pan halfway up springform pan. Bake 60-75 minutes, until edges are set but center jiggles slightly.
- Cool & Chill: Turn off oven, leave cheesecake in water bath with door ajar for 1 hour. Remove, unwrap, cool completely on wire rack. Refrigerate 6-8 hours or overnight before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins