Ingredients
Equipment
Method
- Place the Canelita cookies in a food processor and pulse for 10-15 seconds until they reach a sandy consistency. In a large bowl, combine 2 cups of the crumbs with 1/4 teaspoon salt and the melted butter, mixing until evenly distributed. If using graham crackers, mix the crumbs with 1 tablespoon sugar and 1 teaspoon cinnamon before adding the butter.9 oz Marinela Canelitas (approximately 24 cookies) or 2 cups Graham Cracker crumbs, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 1/4 cup unsalted butter
- Place your 9-inch springform pan inside a 10-inch square disposable aluminum pan. Bend the sides of the aluminum pan upward to create a solid barrier against the springform pan. Alternatively, wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil.
- Lightly spray the inside of the springform pan with nonstick spray. Pour in the crust mixture and use the bottom of a measuring cup to press it firmly into the bottom and about 1 inch up the sides of the pan. Place this assembly inside a larger roasting pan.
- Using a stand mixer with a paddle attachment, beat the room-temperature cream cheese on low to medium speed for 30-45 seconds until smooth. Add the sour cream and vanilla extract on low speed. Once incorporated, add 1 cup brown sugar, 1 1/4 teaspoon cinnamon, and 1/4 teaspoon salt, beating for one minute.24 oz plain cream cheese, 1/4 cup sour cream, 1 teaspoon vanilla extract, 1 cup brown sugar, 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt
- Add the eggs one at a time on low speed. Stop the mixer as soon as the second egg is incorporated to avoid adding excess air. Scrape down the sides of the bowl and run the mixer for another 10 seconds to ensure a uniform batter.2 large eggs
- In a separate bowl, whisk together 1/2 cup brown sugar, 1 teaspoon cinnamon, and corn starch. Whisk in 2 tablespoons of cold water until a slurry forms.1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon corn starch, 2 tablespoons cold water
- Preheat your oven to 350 degrees. Pour half of the cheesecake batter into the prepared pan. Drizzle half of the cinnamon swirl over the batter. Carefully spoon the remaining cheesecake batter on top, then drizzle the rest of the swirl. Use a toothpick to create decorative swirls by moving it in circles about an inch deep into the batter.
- Place the roasting pan in the oven and fill it with water until it reaches halfway up the side of the cake pan. Bake for 1 hour and 10 minutes.
- Turn the oven off but leave the cheesecake inside for one hour to rest. Remove from the oven, take it out of the water bath, and let it cool completely on the counter. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
Ensure your cream cheese and eggs are at room temperature to prevent lumps and avoid overmixing. For the best texture and clean slices, chill the cheesecake in the refrigerator for at least 6 hours before serving.