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Cinnabon Cinnamon Swirl Cheesecake

Heavenly Cinnabon Cinnamon Swirl Cheesecake You’ll Love!

Delight in this indulgent Cinnabon Cinnamon Swirl Cheesecake, capturing rich creaminess and irresistible cinnamon flavor.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs For a richer flavor, substitute with crushed Oreos.
  • 1/2 cup Unsalted Butter Using salted butter adds a nice depth of flavor.
For the Filling
  • 16 oz Cream Cheese Ensure it is pre-softened for the best texture.
  • 3/4 cup Granulated Sugar Consider half brown sugar for a more complex taste.
  • 3 Large Eggs Room temperature eggs mix better for a smoother filling.
  • 1 cup Sour Cream Greek yogurt is a lighter substitute.
  • 1 teaspoon Ground Cinnamon A dash of nutmeg can enhance it further.
  • 1 teaspoon Pure Vanilla Extract Try almond extract for a unique twist.
For the Cinnamon Swirl
  • 1/2 cup Brown Sugar Combine with cinnamon for a delightful topping.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Whisk
  • Knife or toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) to ensure it reaches the perfect baking temperature.
  2. In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until well blended. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes until golden brown.
  3. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Gradually add the eggs one at a time, mixing gently after each addition.
  4. Stir in the sour cream, ground cinnamon, and pure vanilla extract for flavor.
  5. In a small bowl, whisk together the brown sugar and ground cinnamon.
  6. Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the cinnamon swirl on top and gently swirl together. Repeat with remaining filling and cinnamon mixture.
  7. Bake for approximately 60 minutes until edges are set but the center is slightly jiggly.
  8. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven for about 1 hour.
  9. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or ideally overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature before mixing. Use a hot, wet knife to slice for clean edges.

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