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
Scale
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.
