Description
This Cinnabon Cinnamon Swirl Cheesecake combines a creamy and rich cheesecake base with a buttery graham cracker crust and a delightful cinnamon-sugar swirl. The subtle warmth of cinnamon paired with the smooth texture of cream cheese creates a perfect dessert for any occasion.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (Can substitute with crushed Oreos)
- 5 tablespoons Unsalted Butter (Melted)
Filling
- 16 ounces Cream Cheese (Softened)
- 3/4 cup Granulated Sugar (Consider replacing half with brown sugar)
- 3 large Eggs (Room temperature)
- 1 cup Sour Cream (Greek yogurt can be a lighter alternative)
- 1 teaspoon Ground Cinnamon (A hint of nutmeg can elevate the taste)
- 1 teaspoon Pure Vanilla Extract (Almond extract can be swapped for a unique twist)
Swirl and Topping
- 1/4 cup Brown Sugar (For topping sweetness)
- 1/4 cup Brown Sugar (For the swirl)
- 1 teaspoon Ground Cinnamon (Essential for flavor)
Instructions
- Preparation: Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan to prevent sticking and facilitate easy removal of the cheesecake.
- Make the crust: In a bowl, mix the graham cracker crumbs with the melted unsalted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Prepare the filling: Using a mixer, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating after each addition. Next, mix in the sour cream, ground cinnamon, and vanilla extract until fully combined and smooth.
- Make the cinnamon swirl: In a small bowl, combine the brown sugar with ground cinnamon. This mixture will be used to create the signature cinnamon swirl in the cheesecake.
- Assemble the cheesecake: Pour half of the cream cheese filling over the cooled crust. Then evenly sprinkle half of the cinnamon-brown sugar swirl mixture on top. Add the remaining filling and finish by swirling the rest of the cinnamon mixture on top using a knife or skewer to create a marbled effect.
- Bake the cheesecake: Place the pan in the oven and bake for 60 minutes or until the edges are set and the center still jiggles slightly when gently shaken. Once baked, turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to set completely and develop full flavor.
Notes
- For a lighter option, substitute sour cream with Greek yogurt.
- You can substitute the graham cracker crust with crushed Oreos for a different flavor profile.
- Replacing half of the granulated sugar with brown sugar in the filling adds depth to the sweetness.
- Adding a pinch of nutmeg along with cinnamon can enrich the flavor.
- Using almond extract instead of vanilla will give a unique twist to the cheesecake.
- Ensure eggs are at room temperature for a smoother batter and to prevent cracking during baking.
- Do not overbake; a slight jiggle in the center indicates perfect doneness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnabon cheesecake, cinnamon swirl cheesecake, cream cheese dessert, baked cheesecake, cinnamon swirl dessert
