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
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
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
