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Cinnabon Cinnamon Swirl Cheesecake

Cinnabon Cinnamon Swirl Cheesecake for Sweet Memories

Experience indulgent flavor with this Cinnabon Cinnamon Swirl Cheesecake, a luscious dessert capturing the essence of cinnamon rolls in dessert form.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed Oreos for richer flavor.
  • 6 tablespoons Unsalted Butter Melted; salted butter can be used for a twist.
For the Filling
  • 16 ounces Cream Cheese Must be softened for smooth mixing.
  • 3/4 cup Granulated Sugar Can mix half granulated and half brown sugar.
  • 3 Large Eggs Best at room temperature.
  • 1 cup Sour Cream Can use Greek yogurt as a lighter alternative.
  • 2 teaspoons Ground Cinnamon For classic cinnamon swirl flavor.
  • 1 teaspoon Pure Vanilla Extract Almond extract can replace for a unique flavor.
  • 1/4 cup Brown Sugar For the cinnamon swirl.
For the Topping
  • 1 teaspoon Ground Cinnamon Essential for the cinnamon swirl.
  • 1/4 cup Brown Sugar Adds sweetness to the topping.

Equipment

  • 9-inch springform pan
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your baking equipment including a 9-inch springform pan and mixing bowls.
  2. Combine graham cracker crumbs with melted unsalted butter until well mixed. Press into the bottom of the springform pan and bake for 10 minutes.
  3. Beat cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, ground cinnamon, and vanilla extract.
  4. In a small bowl, mix brown sugar and ground cinnamon to create the cinnamon swirl mixture.
  5. Layer half of the cheesecake filling over the cooled crust, sprinkle half of the cinnamon swirl mixture on top, and swirl gently.
  6. Pour the remaining filling over and top with the rest of the cinnamon mixture.
  7. Bake for about 60 minutes until the edges are set but the center has a slight jiggle.
  8. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  9. Refrigerate for at least 4 hours or overnight for best flavor.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

For best outcomes, use room temperature ingredients. Consider a water bath for a creamier texture and avoid sudden temperature changes during cooling.

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