If you’re looking to combine the world’s best cinnamon roll with the creamy indulgence of classic cheesecake, look no further than this Cinnabon Cheesecake. Imagine a buttery graham cracker crust, a rich cheesecake filling with ribbons of cinnamon-sugar swirl, and a luscious cream cheese frosting that ties it all together. Every forkful is like a cozy hug, blending nostalgic bakery aromas with that melt-in-your-mouth cheesecake experience. Whether you’re baking for a special celebration or just treating yourself, this showstopper dessert will have everyone asking for seconds!

Cinnabon Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Cinnabon Cheesecake shine is how each ingredient plays a special role—some add creamy texture, others bring warmth and spice, and a few are there just for that irresistible bakery aroma. Gather everything below and you’ll be on your way to dessert bliss!

Graham cracker crumbs: The classic foundation, giving our crust that perfect crunch and mild sweetness.
Granulated sugar: Adds sweetness and helps both the crust and filling hold together beautifully.
Cinnamon: The star spice—bold, fragrant, and absolutely essential for that signature swirl.
Unsalted butter: Rich and creamy, it binds the crust and swirl, making every bite melt in your mouth.
Brown sugar: Deepens the cinnamon swirl with a caramel-like flavor and moist texture.
All-purpose flour: Added to the swirl for structure, so it bakes up just right in the layers.
Cream cheese: The heart of every cheesecake, lending that ultra-smooth, tangy base.
Sour cream: Adds lightness and a touch of tang, balancing the sweetness.
Vanilla extract: Brings warmth and rounds out all the other flavors.
Eggs: Essential for structure and creaminess in the filling.
Powdered sugar: Sifts seamlessly into the frosting for a silky-smooth finish.
Milk: Loosens the frosting to your preferred consistency for perfect drizzling or spreading.

How to Make Cinnabon Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until the ingredients resemble wet sand and everything is evenly coated—this ensures a sturdy, flavorful base for your Cinnabon Cheesecake. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s packed tight and evenly layered. Bake for 8–10 minutes, then set aside to cool while you prep the rest.

Step 2: Make the Cinnamon Swirl

In a small bowl, blend together brown sugar, ground cinnamon, flour, and melted butter. This mixture will become your cinnamon swirl, adding those unmistakable pockets of gooey, spiced sweetness throughout the cheesecake. Once mixed, set it aside—it’ll be ready to transform your batter into something magical.

Step 3: Whip Up the Cheesecake Filling

For the luscious filling, beat softened cream cheese until it’s completely smooth and creamy (no one likes a lumpy cheesecake!). Add granulated sugar and beat again until the mixture is fluffy and light. Next, mix in the sour cream and vanilla extract for tang and aroma. Finally, beat in the eggs one at a time, just until incorporated—overmixing can lead to cracks, so keep it gentle.

Step 4: Layer and Swirl

Pour half of your cheesecake batter over the cooled crust. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl and marble the cinnamon through. Repeat this process with the remaining cheesecake batter and cinnamon swirl, swirling again for that gorgeous, bakery-style marbled effect. Not only does it look stunning, but every slice will have a perfect balance of creamy and spicy-sweet.

Step 5: Bake and Cool

Bake the assembled cheesecake for 55–65 minutes, until the center is just set but still slightly jiggly. This delicate texture is key to a dreamy Cinnabon Cheesecake. Once done, turn off the oven and crack the door open—let your cheesecake cool slowly in the oven for 1 hour. This prevents sudden temperature changes that can cause cracks. After that, refrigerate for at least 4 hours (overnight is even better) to let it set completely.

Step 6: Make the Cream Cheese Frosting Topping

In a medium bowl, beat together softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until creamy. Pour in milk one tablespoon at a time until you’ve reached your desired consistency—thick enough for spreading, or just thin enough for drizzling. Once your cheesecake has chilled, generously spread or drizzle the frosting over the top for that final bakery-style flourish.

How to Serve Cinnabon Cheesecake

Garnishes

A Cinnabon Cheesecake is stunning on its own, but a few finishing touches can make it truly unforgettable. Try sprinkling a dusting of ground cinnamon, adding a few curls of white chocolate, or piping extra frosting along the edges for an elegant presentation. Fresh berries also add a pop of color and a bright contrast to the rich, creamy base.

Side Dishes

This cheesecake is a showstopper, but pairing it with the right side can elevate your dessert experience even more. Serve it alongside a hot cup of coffee or spiced chai to complement the cinnamon swirl, or add a scoop of vanilla ice cream for an extra layer of indulgence. If you’re feeling fancy, a little fruit salad on the side brings a refreshing balance to every bite.

Creative Ways to Present

For special occasions, slice the Cinnabon Cheesecake into bars or mini rounds for individual servings—perfect for parties or dessert buffets. You can also layer cubes of cheesecake with cinnamon whipped cream in parfait glasses for a playful twist. If you’re hosting brunch, try serving thin wedges with a caramel drizzle and a dusting of powdered sugar for a bakery-inspired treat that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

To keep your Cinnabon Cheesecake fresh, cover it tightly with plastic wrap or store in an airtight container in the refrigerator. It’ll stay delicious for up to 5 days, and the flavors often deepen as it rests—making leftovers a real treat!

Freezing

If you want to save some for later (or simply plan ahead), Cinnabon Cheesecake freezes beautifully. Slice and wrap each piece in plastic wrap, then place in a freezer-safe bag or container. It will keep for up to 1 month. Thaw overnight in the fridge for best results.

Reheating

Cheesecake is typically best served chilled, but if you prefer it slightly warm, let a slice sit at room temperature for about 20 minutes. Avoid microwaving, as it can affect the texture—but if you must, use very short bursts at low power and keep a close eye on it.

FAQs

Can I use a different crust instead of graham crackers?

Absolutely! Try swapping in crushed vanilla wafers, digestive biscuits, or even a cinnamon roll dough base for an extra bakery-inspired touch. Just keep the crust proportions similar for the best texture.

How do I know when my cheesecake is fully baked?

Your Cinnabon Cheesecake is ready when the edges look set but the very center still has a slight wobble. It will continue to firm up as it cools. Overbaking can make it dry, so keep an eye on that jiggle!

Can I make this recipe gluten-free?

Yes! Use gluten-free graham crackers and swap the all-purpose flour in the swirl for a gluten-free blend. Make sure all other ingredients are certified gluten-free, and you’ll have a treat everyone can enjoy.

Should I use a water bath for baking?

While not strictly necessary, a water bath can help the cheesecake bake gently and prevent cracks. Wrap your springform pan in foil, set it in a larger pan with hot water, and bake as directed for extra insurance.

Can I double the cinnamon swirl for extra flavor?

If you’re a superfan of those gooey cinnamon pockets, go ahead and make a little extra swirl! Just be careful not to overwhelm the cheesecake layer—balance is key for the best slice.

Final Thoughts

There’s something truly magical about a homemade Cinnabon Cheesecake—it’s the ultimate blend of nostalgic comfort and pure decadence. Whether you’re baking for loved ones or simply treating yourself, this recipe is sure to become a new favorite. Go ahead and give it a try; you might just spark a new tradition!

Cinnabon Cheesecake Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Cinnabon Cheesecake is a delectable fusion of classic cinnamon roll flavors with rich, creamy cheesecake. Featuring a buttery graham cracker crust, a luscious cinnamon swirl, and a smooth cream cheese frosting topping, it’s the perfect layered dessert for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted

For the Cinnamon Swirl:

1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
1/4 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs

For the Cream Cheese Frosting Topping:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk, as needed for consistency

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Instructions

Prepare the Crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
Make the Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until fully combined. Set aside.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and beat again until fluffy. Blend in sour cream and vanilla extract. Add eggs one at a time, beating just until each is incorporated; do not overmix to avoid cracking.
Layer the Cheesecake and Swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon swirl mixture over the batter. Using a knife, gently swirl the cinnamon mixture into the batter to create a marbled effect. Repeat with remaining cheesecake filling and cinnamon swirl, swirling again.
Bake the Cheesecake: Bake for 55–65 minutes, or until the center is just set with a slight jiggle. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Prepare the Cream Cheese Frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Add milk one tablespoon at a time until the frosting reaches a spreadable or pourable consistency.
Frost and Serve: Spread or drizzle the cream cheese frosting evenly over the chilled cheesecake. Slice and serve.

Notes

For clean, neat slices, dip a knife in hot water and wipe it off between each cut.
Store the cheesecake covered in the refrigerator for up to 5 days.
You can freeze individual slices for up to 1 month; thaw in the refrigerator before serving.
Do not overbeat the eggs to avoid cracking the cheesecake during baking.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American