Cinnamon swirl cheesecake brings together two classic desserts in one irresistible bite: rich, velvety cheesecake and the warm, cozy flavors of a cinnamon roll.
With a thick graham cracker crust, layers of cinnamon-brown sugar swirl, and a smooth, creamy filling, this cheesecake is perfectly balanced and indulgent without being overly sweet. Baked gently in a water bath and cooled slowly, this recipe delivers a flawless texture and a stunning presentation every time.
• Perfect Balance: Not too sweet, not too tangy—it’s just right.
• Velvety Smooth: Achieves a creamy, rich, and velvety-smooth texture.
• Cinnamon Swirl: A cinnamon-brown sugar filling swirled throughout for flavor in every bite.
• Showstopper: A beautiful centerpiece for holidays and special gatherings.
• 9-inch springform pan (or 10-inch)
• Food processor (for the crust)
• Handheld or stand mixer (for filling & whipped cream) 🎛️
• Large roasting pan (for water bath)
• Heavy-duty aluminum foil
• Oven thermometer
• Spatula and whisk
• Graham cracker crumbs – Creates a thick, buttery base
• Granulated sugar
• Melted unsalted butter
• Full-fat brick cream cheese (32 oz) – Mandatory for proper setting, room temperature
• Granulated sugar
• Full-fat sour cream – Room temperature for smooth texture
• Vanilla extract or vanilla bean paste
• Large eggs – Room temperature, added last
• Brown sugar
• All-purpose flour
• Ground cinnamon
• Melted unsalted butter – Creates a cinnamon roll-style crumble
• Cold heavy cream
• Brown sugar
• Pure vanilla extract
1. Prepare Crust: Preheat oven to 350°F (177°C). Mix crust ingredients and press firmly into the bottom and slightly up the sides of a greased springform pan. Pre-bake for 10 minutes.
2. Prepare Water Bath: Wrap the outside of the pan tightly with 3 layers of heavy-duty foil. Place inside a large roasting pan.
3. Make Cinnamon Swirl: Mix brown sugar, flour, cinnamon, and melted butter until crumbly. Set aside.
4. Make Filling: Beat cream cheese and sugar until completely smooth (about 3 minutes). Beat in sour cream and vanilla. Add eggs one at a time, mixing only until just combined. Do not overmix.
5. Assemble Swirl: Layer batter and cinnamon mixture: batter → cinnamon → batter → cinnamon → batter. Sprinkle remaining cinnamon mixture on top and gently swirl with a knife.
6. Bake with Water Bath: Pour hot water into roasting pan until halfway up the springform pan. Bake for 60–75 minutes until edges are set and center slightly jiggles.
7. Cool Gradually: Turn oven off, crack door open, and leave cheesecake inside for 1 hour.
8. Chill: Cool completely, then refrigerate for at least 4 hours, preferably overnight.
9. Top and Serve: Beat whipped cream ingredients to stiff peaks. Spread or pipe over cheesecake and garnish with cinnamon.
• Room Temperature Ingredients: Prevents lumps and ensures a smooth batter.
• Water Bath is Essential: Ensures even baking and prevents cracks.
• Do Not Overmix: Especially after adding eggs—overmixing causes cracks and sinking.
• Gradual Cooling: Critical for maintaining structure and preventing collapse.
Problem: Cheesecake cracked.
• Cause: Overmixing, high heat, or rapid cooling.
• Solution: Use a water bath, verify oven temp, and cool gradually.
Problem: Lumpy texture.
• Cause: Cream cheese not soft enough.
• Solution: Beat fully softened cream cheese until smooth before adding other ingredients.
Problem: Sunken center.
• Cause: Overbaking or temperature shock.
• Solution: Remove while center is slightly jiggly and cool slowly.
Problem: Soggy crust.
• Cause: Water seepage.
• Solution: Wrap pan tightly with heavy-duty foil (3 layers).
• Make Ahead: Ideal dessert to prepare 1–2 days in advance.
• Freezing: Freeze un-topped cheesecake up to 2 months.
• Cheesecake Bars: Halve recipe and bake in a square pan.
• Garnish Like a Pro: Pipe whipped cream for a bakery-style finish.
• Coffee or Espresso – Balances richness
• Spiced Tea – Complements cinnamon notes
• Dessert Wine – Riesling or sweet Sherry
• Cold Milk – Simple and comforting
• Refrigerator: Up to 5 days, covered
• Freezer: Up to 2 months, un-topped
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A rich, creamy cheesecake with a graham cracker crust and buttery cinnamon-brown sugar swirl, topped with brown sugar whipped cream.
Preheat your oven to 350°F (177°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture feels sandy but sticks together when pressed. Press firmly into the bottom and slightly up the sides of a 9- or 10-inch springform pan. Avoid pressing too hard—this keeps the crust light and crunchy. Bake for 10 minutes, then set aside to cool slightly.
In a small bowl, combine brown sugar, flour, and cinnamon. Stir in melted butter until crumbly, like wet sand. Set aside; this will create beautiful cinnamon pockets throughout your cheesecake.
Using a stand or hand mixer, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides as needed. Mix in sour cream and vanilla until fully combined. Add eggs one at a time, mixing on low speed after each until just incorporated. Tip: Don’t overmix—overmixing can cause cracks or deflated cheesecake.
Pour a layer of cheesecake batter over the crust. Sprinkle a portion of the cinnamon swirl mixture on top. Repeat layers until all batter is used, finishing with remaining cinnamon mixture. Gently swirl the top with a knife in any pattern you like—think cinnamon roll style!
Wrap the springform pan in 3 layers of heavy-duty aluminum foil, sealing all edges to prevent leaks. Place the pan in a larger roasting pan. Boil water in a kettle and carefully pour about 1 inch of hot water into the roasting pan, coming halfway up the sides of the cheesecake. This water bath ensures a creamy, crack-free cheesecake.
Bake at 350°F (177°C) for 65–80 minutes. The edges should be set while the center jiggles slightly when shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove from the water bath and allow to reach room temperature. Chill in the refrigerator for at least 4 hours or overnight.
Whip heavy cream, brown sugar, and vanilla on medium-high speed until medium peaks form. Spread or pipe over the chilled cheesecake. Dust lightly with cinnamon if desired.
Loosen the cheesecake from the pan rim before slicing. For clean slices, wipe your knife between cuts. Store leftovers in the fridge for up to 5 days.
