Why You’ll Love This Recipe
If you’re a fan of indulgent desserts, this Cheesecake Factory Cinnabon Cinnamon Swirl cheesecake will blow you away. It’s the ultimate mashup—rich, creamy cheesecake infused with the warm, sweet swirl of Cinnabon® cinnamon rolls. Every bite delivers a perfect balance of tangy cream cheese, buttery cinnamon sugar, and a hint of vanilla, all layered over a classic graham cracker crust.
It’s ideal for holidays, birthdays, or whenever you’re craving something special. This recipe captures the magic of two iconic desserts in one irresistible creation—no need to choose between cheesecake and cinnamon rolls ever again!
Table of Contents
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the cinnamon swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the topping (optional):
- Cream cheese glaze or icing
- Additional cinnamon sugar
Directions
- Preheat oven: Set to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Prepare the swirl: In a small bowl, combine brown sugar, cinnamon, and melted butter. Set aside.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, followed by vanilla, sour cream, and heavy cream.
- Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Spoon half the cinnamon swirl mixture on top and swirl gently with a knife. Repeat with remaining cheesecake batter and swirl mixture.
- Bake: Place the cheesecake in the oven (or in a water bath). Bake for 55–65 minutes, until center is set but slightly jiggly.
- Cool: Turn off oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Top and serve: Before serving, drizzle with icing or sprinkle with extra cinnamon sugar if desired.
Servings and Timing
- Servings: 12 slices
- Prep Time: 25 minutes
- Bake Time: 1 hour
- Chill Time: 4 hours minimum
- Total Time: 5.5 hours
Worth every minute for a show-stopping dessert.
Variations
- Mini Cheesecakes: Make in muffin tins for personal-sized servings.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Pumpkin Swirl: Mix in pumpkin purée with cinnamon for a fall twist.
- Pecan Crust: Replace graham crackers with crushed pecans and cookies.
- Extra Swirl: Double the swirl layer for more cinnamon intensity.
Storage and Reheating
- Storage: Store in the fridge, covered, for up to 5 days.
- Freezing: Freeze individual slices tightly wrapped for up to 1 month.
- Reheating: Serve cold or let come to room temp. Avoid microwaving to preserve texture.
FAQs
Can I make this ahead of time?
Yes, it’s best when chilled overnight—ideal for prepping in advance.
Can I skip the sour cream?
Sour cream adds tang and smooth texture. You can sub with Greek yogurt.
Is this recipe very sweet?
It’s indulgent, but not overly sweet. Adjust cinnamon swirl if needed.
What if I don’t have a springform pan?
Use a deep dish pan lined with parchment, but removal will be trickier.
How do I get a smooth top?
Don’t overmix the batter and bake in a water bath to avoid cracks.
Can I add real Cinnabon® pieces?
Yes! Dice up a cinnamon roll and fold it into the batter for a twist.
Conclusion
This Cheesecake Factory® Cinnabon® Cinnamon Swirl cheesecake brings together two dessert icons in one unforgettable bite. Rich, creamy, and swirled with buttery cinnamon goodness, it’s a dessert that makes jaws drop and hearts melt. Whether you’re celebrating something big or just treating yourself—you’ll want a second slice. 🍰✨
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