Cinnamon Swirl Cheesecake Recipe

Ingredients

• 3½ tablespoons unsalted butter or coconut oil
• 1½ ounces unsweetened baking chocolate, chopped
• 0.33 cup powdered erythritol
• 1 teaspoon stevia glycerite
• 1 large egg, beaten
• 2 teaspoons ground cinnamon
• 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt

• 32 ounces cream cheese (about 4 cups), softened
• ¾ cup powdered erythritol
• 1 teaspoon stevia glycerite
• ½ cup unsweetened almond milk
• 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ¼ teaspoon fine sea salt
• 3 large eggs

• 6 tablespoons unsalted butter
• ½ cup powdered erythritol
• ½ teaspoon stevia glycerite
• 1 vanilla bean (about 6 inches long), split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• ¼ teaspoon fine sea salt

1. Preheat the oven to 325°F. Grease an 8-inch springform pan and line it with parchment paper.
Make the Crust
2. If using butter, take the additional step of browning the butter, if desired; it tastes way better! In a saucepan, heat the butter over high heat, stirring often. Once the butter foams and has brown flecks (not black), remove from the heat and allow to cool for 10 minutes. If using coconut oil, melt the oil in a saucepan over medium-low heat.
3. Slowly add the chocolate to the butter or oil (don’t burn the chocolate), stirring constantly. When the chocolate is melted, add the erythritol and stevia. Let cool in the fridge.
4. Once cool, add the egg, cinnamon, vanilla bean seeds, and salt. Place the mixture in the prepared springform pan, spreading it with your hands to cover the bottom completely.
Make the Filling
5. In a large bowl, using a handheld mixer, or in the bowl of a stand mixer, beat the cream cheese, erythritol, stevia, almond milk, vanilla bean seeds, almond extract, and salt until well blended.
6. Add the eggs one at a time, mixing on low speed after each addition just until blended. Pour half of the batter into the prepared springform pan. Reserve the rest.
Make the Cinnamon Swirl
7. In a saucepan, heat the butter over high heat, stirring often, until the butter froths and brown flecks appear. Whisk in the erythritol, stevia, vanilla bean seeds, cinnamon, and salt. Remove from the heat and let cool slightly.
8. Spoon half of the cinnamon swirl onto the top of the cheesecake batter in the springform pan. Using a knife, cut the cinnamon swirl through the batter several times for a marble effect. Top with the rest of the cheesecake batter and cinnamon swirl. Cut through the cheesecake batter again several times for a marble effect.
Set up a Water Bath
9. Wrap aluminum foil entirely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the removable bottom of the springform pan. Place the cheesecake in a roasting pan (or any baking pan with sides) and place the pans into the oven. Pour hot water into the roasting pan so that it comes halfway up the sides of the springform pan.
10. Bake for 55 minutes, or until the center is almost set. Remove from the oven and let cool completely in the pan before removing it.
11. Refrigerate for 4 hours or overnight before serving. Store leftover cheesecake in the refrigerator for up to 7 days.