Cinnamon Swirl Melktert Cheesecake blends creamy cheesecake with warm cinnamon swirls and traditional Melktert flavor for a cozy dessert fusion.

Scale

200g crushed digestive biscuits

6 tbsp melted butter

2 tbsp sugar

3 (8 oz) blocks cream cheese

3/4 cup sugar

1 tsp vanilla extract

2 tbsp cornstarch

3 large eggs

1 cup evaporated milk or whole milk

Cinnamon Swirl:

2 tbsp ground cinnamon

1/4 cup brown sugar

2 tbsp melted butter

1. Preheat oven to 325°F and line a 9-inch springform pan.

2. Mix crust ingredients, press into pan, and bake for 8–10 minutes.

3. Beat cream cheese until smooth. Add sugar, vanilla, cornstarch.

4. Add eggs one at a time, then milk. Mix until smooth.

5. Pour half of filling into crust. Drizzle half of cinnamon swirl.

6. Add rest of filling and top with more swirl. Swirl with skewer.

7. Bake 50–60 minutes until set. Cool 1 hour, chill 4+ hours.

8. Serve with whipped cream or fruit.

Store in fridge up to 5 days.

Freeze wrapped slices for up to 2 months.

Great for holidays or tea-time dessert tables.

Keywords: cinnamon swirl melktert cheesecake, melktert, spiced cheesecake