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
Scale
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.
