If you’ve ever dreamed of capturing the cozy, warm flavors of a classic cinnamon roll in a rich, creamy dessert, then you’re going to fall deeply in love with this Cinnabon Cheesecake Recipe. Imagine the perfect harmony of a buttery graham cracker crust, velvety cream cheese filling, and a heavenly cinnamon swirl all baked to creamy perfection. This dessert takes everything fantastic about cinnamon rolls, blends it with that luscious cheesecake texture, and tops it off with a dreamy cream cheese frosting that will have you swooning with every indulgent bite. I promise, once you try this recipe, it will become your go-to sweet treat for any occasion.
Ingredients You’ll Need
Getting the ingredients together for this Cinnabon Cheesecake Recipe is a cinch, and each one plays a starring role in building the layers of flavor and texture that make this dessert unforgettable. From the graham cracker crust that anchors the cheesecake down to the rich cream cheese filling and that mouthwatering cinnamon swirl, every item contributes to the magic.
- 1 1/2 cups graham cracker crumbs: Creates a buttery, crisp base that contrasts beautifully with the creamy filling.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the crust.
- 1/2 cup unsalted butter (melted): Binds the crust crumbs together and gives richness.
- 1/2 cup unsalted butter (softened) for cinnamon swirl: Gives the cinnamon swirl a luscious, spreadable texture.
- 1/2 cup light brown sugar (packed): Adds deep caramel notes to the cinnamon swirl.
- 1 tablespoon ground cinnamon: The star spice that brings the iconic cinnabon flavor.
- 1 tablespoon all-purpose flour (for swirl): Helps thicken the cinnamon swirl for perfect layering.
- 3 (8 oz) packages cream cheese (softened): The creamy heart of the cheesecake filling.
- 1 cup granulated sugar (for filling): Sweetens the cheesecake to silky perfection.
- 3 large eggs: Bind the cheesecake while keeping it rich and smooth.
- 1/2 cup sour cream: Adds a subtle tang that balances the sweetness and lends creaminess.
- 1 tablespoon vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- 2 tablespoons all-purpose flour (for filling): Helps the cheesecake set nicely without cracking.
- 4 oz cream cheese (softened) for frosting: Provides a silky, tangy top layer.
- 1/4 cup unsalted butter (softened) for frosting: Makes the frosting rich and spreadable.
- 1 1/2 cups powdered sugar: Sweetens the frosting just right.
- 1/2 teaspoon vanilla extract (for frosting): Gives the frosting a lovely aromatic hint.
- 1–2 tablespoons milk: Adjusts the frosting’s consistency to smooth perfection.
How to Make Cinnabon Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. Mix the graham cracker crumbs, sugar, and melted butter together until every crumb is coated. Press this mixture firmly and evenly across the bottom of the pan. This crust will form the perfect crunchy base that supports all the creamy goodness to come.
Step 2: Make the Cinnamon Swirl
In a separate bowl, blend the softened butter, light brown sugar, ground cinnamon, and flour until the mixture becomes a smooth paste. This swirl is pure cinnamon magic and will infuse the cheesecake with that iconic Cinnabon flavor in each delicious bite.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until flawlessly smooth and creamy. Adding the eggs one at a time helps the cheesecake stay dense yet tender, so don’t rush this part. Once eggs are incorporated, mix in the sour cream, vanilla extract, and flour until just combined to maintain that silky texture.
Step 4: Layer and Swirl
Pour half of the cheesecake batter over the crust. Then drop spoonfuls of the cinnamon swirl evenly over the batter and use a knife to gently swirl the mixture for that beautiful marbled effect. Repeat this layering and swirling process with the remaining batter and cinnamon mixture to create multiple layers of flavor.
Step 5: Bake and Cool
Bake for about 55 to 65 minutes until the cheesecake center is just set but not fully firm—it should still have a slight jiggle. After turning off the oven, crack the door and let the cheesecake cool inside for an hour. This slow cooling helps prevent cracks and keeps the texture velvety soft. Once cooled, chill it in the refrigerator for at least 4 hours or overnight to allow all those layers to set perfectly.
Step 6: Make the Cream Cheese Frosting
Beat the cream cheese and butter together until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and milk, adjusting the milk to get a spreadable, creamy frosting. Spread or pipe this luscious layer over the well-chilled cheesecake just before serving—it’s the cherry on top of this already incredible dessert.
How to Serve Cinnabon Cheesecake Recipe
Garnishes
To elevate the presentation, consider sprinkling a little extra cinnamon on top or adding a few chopped toasted pecans or pecan halves. Fresh berries such as raspberries or strawberries add a pleasant tartness and a pop of color that balances the richness perfectly. A light dusting of powdered sugar can also add a pretty, delicate finish.
Side Dishes
This cheesecake pairs wonderfully with a simple scoop of vanilla bean ice cream, lending a cool, creamy contrast. You can also serve it alongside a cup of freshly brewed coffee or a spiced chai latte to complement the warm cinnamon flavors. A handful of spiced nuts or a fresh fruit salad with citrus accents works beautifully as well.
Creative Ways to Present
For an impressive twist, serve individual mini cheesecakes in ramekins with the same cinnamon swirl and frosting. Another fun idea is to cut the cheesecake into bite-sized squares and serve them as part of a dessert platter. Try drizzling warm caramel sauce over each slice for an indulgent finish that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. This will keep it fresh for up to four days while preserving that creamy texture and rich flavor.
Freezing
You can absolutely freeze this cheesecake to enjoy later. Wrap it well in plastic and then aluminum foil to prevent freezer burn. It will keep its flavor and texture for up to one month. When ready to enjoy, thaw it overnight in the fridge for the best results.
Reheating
Because cheesecake is best served chilled, it’s best to enjoy it straight from the refrigerator. If you prefer it slightly warmer, let slices sit at room temperature for 15-20 minutes before serving—this brings out the flavors without compromising the creamy texture.
FAQs
Can I use a different type of crust?
Absolutely! While the graham cracker crust is classic and pairs wonderfully with this cheesecake, you can try crushed digestive biscuits or even a gingersnap crust for a spicier kick.
Is it necessary to use a springform pan?
Yes, a springform pan makes it much easier to remove the delicate cheesecake without damaging its edges. If you don’t have one, make sure to line a regular pan well with parchment paper for easier removal.
Can I make this recipe dairy-free or vegan?
There are dairy-free cream cheese and butter substitutes that can work, but the texture and taste might differ a bit from the original. For the best authentic experience, stick to the traditional ingredients.
What if my cinnamon swirl mixture is too runny?
The flour in the cinnamon swirl helps thicken it, so make sure to measure carefully. If it’s still too runny, pop it in the fridge for a bit to firm up before swirling it into the batter.
How do I prevent cracks in my cheesecake?
Slow cooling in the oven with the door slightly open and adding flour to the batter helps prevent cracks. Avoid overbaking and try not to jostle the pan while it’s baking or cooling.
Final Thoughts
There’s nothing quite like biting into a slice of homemade Cinnabon Cheesecake Recipe to comfort your soul and satisfy your sweet tooth. This dessert is a delightful conversation starter and a guaranteed crowd-pleaser, perfect for holidays, parties, or any day that calls for a special treat. I encourage you to dive in with confidence — the rich layers and cozy cinnamon flavors will make this recipe an instant favorite in your kitchen. Happy baking, and even happier tasting!
Print
Cinnabon Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnabon Cheesecake combines a creamy, rich cheesecake with a delightful cinnamon swirl reminiscent of the famous cinnamon roll. It features a buttery graham cracker crust, a luscious cream cheese filling accented with cinnamon sugar swirls, and a smooth cream cheese frosting topping perfect for any occasion or holiday dessert.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cinnamon swirl:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
For the cream cheese frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly and press the mixture firmly into the bottom of the prepared pan. Set aside.
- Make the cinnamon swirl: In a separate bowl, mix together the softened butter, light brown sugar, ground cinnamon, and flour until a smooth paste forms with no lumps.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, mix in the sour cream, vanilla extract, and flour just until combined to avoid overmixing.
- Assemble the layers: Pour half of the cheesecake batter over the prepared crust in the springform pan, spreading evenly. Drop spoonfuls of the cinnamon swirl mixture over the batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining cinnamon swirl mixture.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55–65 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely and develop full flavor.
- Prepare the cream cheese frosting: Beat the softened cream cheese and softened butter in a bowl until fluffy. Gradually add the powdered sugar, vanilla extract, and milk, adjusting the milk quantity until you achieve a smooth, spreadable consistency.
- Frost and serve: Once the cheesecake is fully chilled, spread or pipe the cream cheese frosting evenly over the top. Slice into 12 portions and serve chilled for the best taste and texture.
Notes
- For a stronger cinnamon flavor, try adding a pinch of nutmeg to the cinnamon swirl mixture.
- This cheesecake can be frozen for up to 1 month if wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Allow the cheesecake to cool gradually in the oven to help prevent cracks on the surface.
