The first time I made this Cinnabon Cheesecake was for a friend’s birthday because she absolutely loves both cheesecake and cinnamon rolls and I figured why not combine the two. I remember pulling it out of the fridge and dusting it with cinnamon and watching everyone’s eyes light up because it looked and smelled just like a bakery treat but with a creamy cheesecake twist.

It’s become my go-to when I want to impress people with minimal effort because the layers are easy to put together but look so beautiful and taste even better. That sweet cinnamon swirl and fluffy cream cheese topping make it feel like a celebration in every bite so whether it’s for a holiday party or just because this Cinnabon Cheesecake always hits the spot.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Graham crackers – Crushed to make the sweet buttery crust
Butter – Helps the crust come together and adds richness
Cream cheese – The base for a smooth creamy cheesecake filling
Granulated sugar – Sweetens the cheesecake without overpowering the cinnamon
Eggs – Help bind the cheesecake and give it structure
Sour cream – Adds tanginess and helps balance the sweet filling
Vanilla extract – Adds warmth and enhances the cinnamon flavor
Brown sugar – Used in the cinnamon swirl layer for that classic roll flavor
Ground cinnamon – The key spice that gives it that signature Cinnabon touch
All-purpose flour – Helps thicken the swirl mixture
Heavy cream – Whipped into the topping to make it light and luscious

Tools You’ll Need

Springform pan – Makes it easy to release the cheesecake without breaking it
Food processor or rolling pin – To crush the graham crackers into fine crumbs
Mixing bowls – One for the crust and others for the filling and cinnamon swirl
Hand mixer or stand mixer – To make the cheesecake filling super smooth
Rubber spatula – For folding and layering the components without deflating the batter
Small saucepan – Used to heat and mix the cinnamon swirl layer
Whisk – To combine ingredients smoothly and evenly

Instructions

Step 1:

I start by preheating the oven to 325°F and I grease a 9-inch springform pan then I mix crushed graham crackers with melted butter and press it into the bottom of the pan to form the crust.

Step 2:

Next I beat the cream cheese until fluffy and I slowly add sugar eggs sour cream and vanilla extract mixing until the batter is creamy and smooth without any lumps.

Step 3:

In a small saucepan I combine brown sugar cinnamon flour and a bit of butter then I stir it gently until it’s thick and spreadable which makes a rich cinnamon swirl that smells incredible.

Step 4:

I pour half of the cheesecake filling into the crust then I spoon dollops of the cinnamon swirl mixture over it and swirl with a knife before adding the rest of the filling and repeating the swirl on top.

Step 5:

I place the springform pan in a water bath to prevent cracking and bake for about 60–70 minutes until the edges are set and the center still has a slight jiggle then I turn off the oven and let it cool with the door cracked open for 1 hour.

Step 6:

After cooling I chill the cheesecake in the fridge for at least 4 hours or overnight then I whip some heavy cream and pipe it along the edges and finish with a dusting of cinnamon for a gorgeous finish.

Tips

If you want a more intense cinnamon flavor I sometimes add a drop of cinnamon extract to the swirl layer. For easier slicing I run my knife under hot water between each cut and I always chill it overnight for the best texture. You can even freeze it for later and it tastes just as good once thawed.

Ways to Serve

I love serving this cheesecake chilled with a hot cup of coffee or chai tea because the warm spice and creamy texture go so well together. It’s perfect for birthdays brunch tables or holiday spreads and a drizzle of caramel on top makes it extra indulgent if you want to impress.

Frequently Asked Questions

Can I make Cinnabon Cheesecake ahead of time?

Yes in fact it’s better that way! I always make it a day in advance so it sets beautifully and the flavors develop even more.

How do I store Cinnabon Cheesecake?

I keep it tightly wrapped in the fridge for up to 5 days or freeze slices for up to 2 months and thaw in the fridge before serving.

Can I skip the water bath for this Cinnabon Cheesecake?

You can but I find that baking it in a water bath gives the best texture and prevents cracks so it’s worth the extra step.

See You in the Kitchen

I hope you give this Cinnabon Cheesecake a try because it’s one of those desserts that makes people stop mid-bite and ask for the recipe. I’d love to see how yours turns out so don’t forget to tag me or drop a comment after you try it.

Happy Cooking!