If you are searching for a dessert that perfectly combines the creamy decadence of cheesecake with the nostalgic warmth of cinnamon rolls, look no further than this Cinnabon Cheesecake Recipe. This luscious creation features a buttery graham cracker crust, a dreamy cream cheese filling, and irresistible cinnamon-sugar swirls that all come together to make each bite an absolute delight. Whether you’re celebrating a special occasion or simply craving a comforting treat, this recipe is sure to become an instant favorite.
Ingredients You’ll Need
Every ingredient in this Cinnabon Cheesecake Recipe has a special role, from creating the perfect crust to making the filling silky smooth and the cinnamon swirl delectably spiced. They’re simple and familiar, but together they build layers of flavor and texture that will leave you swooning.
- Graham cracker crumbs: The base offering a buttery, slightly sweet foundation with delightful crunch.
- Granulated sugar: Adds just the right amount of sweetness without overpowering the flavors.
- Unsalted butter: Melted to bring richness and help bind the crust and swirl components.
- Brown sugar: For deep caramel notes essential in the cinnamon swirl.
- Ground cinnamon: The star spice, infusing warmth and that classic Cinnabon vibe.
- All-purpose flour: Stabilizes the cinnamon swirl, keeping it perfectly textured.
- Cream cheese: The creamy cornerstone of this cheesecake, softened for easy blending.
- Eggs: Provide structure and a custardy finish to the filling.
- Vanilla extract: Enhances the overall flavor with sweet floral notes.
- Sour cream: Adds tang and moisture, making the cheesecake beautifully smooth.
- Heavy cream: Contributes additional creaminess and richness.
- Powdered sugar: For the glaze, lending a gentle sweetness and smooth finish.
- Milk: Thins the glaze to just the right consistency for drizzling.
How to Make Cinnabon Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper for easy removal. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes to set the crust and release that buttery aroma, then set it aside to cool while preparing the filling.
Step 2: Mix the cinnamon swirl
In a separate bowl, whisk together brown sugar, ground cinnamon, flour, and melted butter. This luscious cinnamon swirl mixture will be dolloped and gently swirled into the cheesecake batter later, providing that signature spicy-sweet ribbon reminiscent of your favorite cinnamon roll.
Step 3: Prepare the cream cheese filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—no lumps allowed! Gradually add granulated sugar and continue mixing until well combined. Then add the eggs one at a time, beating after each addition to fully incorporate them. Stir in vanilla extract, sour cream, and heavy cream until the filling is silky and smooth.
Step 4: Layer and swirl the batter
Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon half of the cinnamon swirl mixture in dollops on top. Using a knife, gently swirl the cinnamon mixture into the batter to create beautiful marbled patterns. Repeat this layering and swirling process with the remaining batter and cinnamon mixture to maximize that gorgeous, spiced swirl effect.
Step 5: Bake and cool
Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center is just slightly jiggly to the touch. Once done, turn off the oven, crack its door, and let the cheesecake cool inside for one hour—this helps prevent cracks and creates the perfect texture. Afterward, transfer it to the refrigerator and chill for at least four hours or ideally overnight for the best flavor and firmness.
Step 6: Prepare and drizzle the glaze
Before serving, whisk together powdered sugar, milk, and vanilla extract until smooth to make a simple glaze. Drizzle this sweet finish over the top of the cheesecake to add a touch of shine and extra sweetness, taking your Cinnabon Cheesecake Recipe to the next level of indulgence.
How to Serve Cinnabon Cheesecake Recipe
Garnishes
Consider topping your cheesecake with a light dusting of cinnamon powder or some toasted pecans for extra crunch. Fresh whipped cream or a dollop of vanilla bean ice cream pairs beautifully, balancing the warm spices with creamy coolness. These garnishes add visual appeal and deepen the flavor experience.
Side Dishes
This ornate dessert shines best when served with simple accompaniments. A cup of freshly brewed coffee or chai tea complements the cinnamon notes perfectly. For a fresh contrast, a small fruit salad with berries or sliced apples can add lightness and a touch of brightness to the indulgent richness.
Creative Ways to Present
Think beyond a traditional slice! Present mini cheesecake jars layered with additional cinnamon swirls or serve individual cheesecake bites topped with the glaze and a sprinkle of cinnamon sugar. These creative presentations brighten up any party table and make eating this Cinnabon Cheesecake Recipe all the more fun and memorable.
Make Ahead and Storage
Storing Leftovers
After serving, wrap any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep its creamy texture and delightful flavor for up to five days, making it a perfect make-ahead dessert for gatherings or spontaneous cravings.
Freezing
This cheesecake freezes beautifully. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn, then place in a freezer-safe container. It will last for up to two months frozen. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
Creamy cheesecakes are best served chilled, but if you’d like to enjoy it a little warmer, let slices sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can alter the texture and cause the cheesecake to become grainy.
FAQs
Can I use a water bath to bake this cheesecake?
Yes! Using a water bath helps the cheesecake bake evenly and reduces the chance of cracks on the surface. To do this, wrap the springform pan’s bottom in foil to prevent leaks and place it in a larger pan filled with hot water halfway up the sides.
What if I don’t have a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal, but if you don’t have one, you can use a regular cake pan lined generously with parchment paper on the sides for easy lifting.
Can I make the cheesecake gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies, and ensure the flour in the cinnamon swirl is a gluten-free blend. The rest of the ingredients are naturally gluten-free.
How do I get a smooth cheesecake filling every time?
Start with room temperature cream cheese to avoid lumps. Beat it thoroughly before adding sugar and eggs, and avoid overmixing once eggs are added to prevent cracking. Also, using sour cream contributes to a silky smooth texture.
Is it possible to double the recipe?
You can double the ingredients and bake in two pans or a larger pan. Just keep an eye on the baking time, as it may vary slightly depending on the pan size and depth of the batter.
Final Thoughts
Delving into this Cinnabon Cheesecake Recipe is like wrapping yourself in a warm cinnamon-scented hug that’s creamy, rich, and irresistibly flavorful. It’s a dessert that’s sure to impress family and friends and bring joy to any special occasion. So, why wait? Gather your ingredients and give this recipe a try—you’ll soon see why it’s become one of my personal favorites!
Print
Cinnabon Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and creamy Cinnabon Cheesecake, a delightful fusion of classic New York-style cheesecake with sweet, spiced cinnamon roll swirls. Featuring a buttery graham cracker crust, cinnamon-sugar swirls, and luscious cream cheese filling, this dessert is perfect for holidays and special occasions.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cinnamon swirl:
- â…“ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup heavy cream
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the cinnamon swirl: In a separate bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until well combined. Set aside for swirling into the cheesecake.
- Mix the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue mixing until fully incorporated. Add eggs one at a time, mixing well after each addition to maintain smoothness. Stir in vanilla extract, sour cream, and heavy cream until the mixture is smooth and glossy.
- Assemble the layers: Pour half of the cheesecake batter over the cooled crust in the springform pan. Dollop half of the cinnamon swirl mixture evenly over the batter. Using a knife, gently swirl the cinnamon mixture into the batter to create a marbled effect. Repeat this step with the remaining batter and cinnamon swirl mixture.
- Bake the cheesecake: Place the assembled cheesecake in the oven and bake for 50 to 60 minutes. The center should be set but still slightly jiggly when gently shaken. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop its flavor.
- Prepare the glaze: Before serving, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the top of the chilled cheesecake for an extra touch of sweetness and shine.
- Serve and enjoy: Slice the cheesecake into 12 portions and serve chilled. Store any leftovers in the refrigerator for up to 5 days.
Notes
- Using a water bath during baking can help prevent cracks on the cheesecake’s surface.
- Allow all ingredients, especially cream cheese and eggs, to come to room temperature before mixing for a smoother batter.
- Store leftovers in the refrigerator and consume within 5 days for best freshness.
