This cheesecake offers the best of both worlds: the smooth texture of a traditional cheesecake and the warm, cozy flavors of cinnamon. With its stunning swirl pattern and irresistible aroma, it’s a guaranteed crowd-pleaser. The layers are easy to assemble and bake to perfection, making it a foolproof yet impressive dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs
Granulated sugar
Melted butter
For the cinnamon swirl:
Brown sugar
Ground cinnamon
All-purpose flour
Melted butter
For the cheesecake filling:
Cream cheese (softened)
Granulated sugar
Sour cream
Eggs
Vanilla extract
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prepare for a water bath if desired.
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
Make the cinnamon swirl: Combine brown sugar, cinnamon, flour, and melted butter in a small bowl. Set aside.
Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Add sour cream, eggs, and vanilla extract, mixing just until combined.
Pour half of the cheesecake filling into the cooled crust. Drop spoonfuls of the cinnamon mixture over the top and swirl gently with a knife or skewer.
Repeat with the remaining filling and cinnamon swirl mixture, creating layers and swirls as desired.
Place the pan in a water bath (optional) and bake for 50–60 minutes, or until the center is just set with a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Servings and timing
This recipe makes 10–12 servings. Preparation time: 20 minutes Baking time: 60 minutes Cooling and chilling time: 5 hours (minimum) Total time: Approximately 6.5 hours (mostly inactive)
Variations
Crust options: Use gingersnap cookies or cinnamon graham crackers for a spicier base.
Cinnamon roll topping: Drizzle with cream cheese glaze for a cinnamon roll vibe.
Mini cheesecakes: Use muffin tins to make individual portions with the same swirl effect.
Pumpkin swirl: Add a layer of pumpkin puree mixed with spices for a fall-inspired twist.
Storage/Reheating
Store cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Do not reheat; cheesecake is best served chilled or at room temperature.
FAQs
How do I prevent cracks in the cheesecake?
Using a water bath, not overmixing the batter, and allowing the cheesecake to cool slowly in the oven all help prevent cracks.
Can I make this ahead of time?
Yes, this cheesecake is perfect for making a day or two in advance. It actually tastes better after chilling overnight.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best texture and richness. Low-fat versions may result in a softer consistency.
What kind of pan should I use?
A 9-inch springform pan is ideal for easy removal and even baking.
Do I have to use a water bath?
It’s optional but recommended for an evenly baked, crack-free cheesecake.
How do I swirl the cinnamon mixture?
Drop spoonfuls on top of the batter and gently swirl with a butter knife or toothpick—don’t overdo it, or the layers will mix too much.
Can I add a topping?
Yes! Whipped cream, caramel drizzle, or a dusting of cinnamon sugar all pair beautifully with this cheesecake.
Is this cheesecake very sweet?
It has a rich but balanced sweetness. You can slightly reduce the sugar in the cinnamon swirl if you prefer a milder taste.
Can I use a store-bought crust?
You can, though a homemade crust adds better texture and flavor. If using store-bought, make sure it fits the pan and pre-bake if needed.
What should I serve with this cheesecake?
It’s delicious on its own but pairs nicely with coffee, tea, or fresh berries on the side.
Conclusion
Cinnamon Swirl Cheesecake is a luxurious dessert with the perfect blend of creamy richness and warm spice. With its striking swirl and comforting flavor, it’s sure to become a go-to for holidays, family gatherings, or anytime you want to impress. Simple to make and stunning to serve, this cheesecake is a treat worth savoring.
Cinnamon Swirl Cheesecake is a decadent dessert featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and ribbons of spiced cinnamon-sugar swirled throughout. This rich and cozy treat brings the flavor of cinnamon rolls to a classic cheesecake.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp melted butter
For the cinnamon swirl:
1/3 cup brown sugar
1 tbsp ground cinnamon
1 tbsp all-purpose flour
2 tbsp melted butter
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
2 tsp vanilla extract
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil for a water bath (optional).
Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
Make the cinnamon swirl: Combine brown sugar, cinnamon, flour, and melted butter in a small bowl. Set aside.
Make the filling: Beat softened cream cheese until smooth. Add granulated sugar and mix well. Blend in sour cream, then eggs one at a time, and vanilla. Mix just until combined.
Pour half of the cheesecake batter into the crust. Drop spoonfuls of cinnamon mixture over the top and gently swirl with a knife.
Repeat with the remaining batter and cinnamon mixture, swirling again.
Place the pan in a water bath if using, and bake for 50–60 minutes or until the center is just set with a slight jiggle.
Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight before serving.
Notes
Use a water bath to help prevent cracks and ensure even baking.Don’t overmix the batter to keep the texture creamy.Drizzle with cream cheese glaze or caramel sauce for extra indulgence.Cheesecake can be made 1–2 days in advance for best flavor and texture.Store tightly wrapped in the fridge for up to 5 days or freeze slices for longer storage.
