Cinnamon Swirl Cheesecake
Two favorite indulgences—cheesecake and cinnamon rolls—come together in this irresistible cinnamon swirl cheesecake. With buttery cinnamon-sugar filling swirled through layers of creamy cheesecake, this dessert delivers everything you love in one show-stopping bite. It’s baked on a thick graham cracker crust and finished with fluffy brown sugar whipped cream and a sprinkle of cinnamon. It’s sweet, rich, perfectly spiced, and sure to impress at any gathering.
Why This Cheesecake Is “Just Right”
This cinnamon swirl cheesecake hits the sweet spot in every way—smooth and luscious without being too heavy, and sweet with just the right amount of spice. Think of it as Goldilocks’ dream dessert: rich but not overpowering, and indulgent without going overboard.
Why You’ll Love This Cinnamon Swirl Cheesecake
- Combines classic cheesecake with warm cinnamon roll flavor
- Creamy, velvety texture that melts in your mouth
- Buttery graham cracker crust and cinnamon sugar swirls in every bite
- Topped with light whipped cream and a hint of cinnamon
- Can be made as bars for a smaller crowd—see tips below
Let’s Talk Crust
The crust is a twist on the classic graham cracker base: more crumbs, less butter. This keeps it sturdy without turning soggy under the rich cheesecake filling. It bakes up soft, buttery, and slightly crunchy—an ideal contrast to the silky cheesecake. Give it a 10-minute head start in the oven before adding the filling.
Ingredients for Filling & Cinnamon Swirl
- Cream Cheese: Use 32 oz. full-fat brick cream cheese—never the spread.
- Sugar: Granulated sugar for the batter and brown sugar for the cinnamon swirl.
- Sour Cream: Adds tang and smoothness.
- Vanilla Extract: Use pure extract or vanilla bean paste.
- Eggs: 3 large eggs, added last and mixed gently to avoid cracks.
- Cinnamon Filling: Brown sugar, flour, cinnamon, and melted butter make a crumbly swirl that melts beautifully into the batter.
How to Assemble the Layers
- Pour the first layer of cheesecake batter into the crust.
- Sprinkle the first layer of cinnamon swirl.
- Repeat with a second layer of batter, then swirl.
- Add the final layer of batter, then the last of the cinnamon mixture.
- Swirl everything gently with a knife.
This layered method ensures cinnamon sweetness in every bite.
Use a Cheesecake Water Bath
Wrap your springform pan in aluminum foil and place it in a roasting pan. Fill with hot water and bake. The steam creates a moist environment that helps the cheesecake bake evenly, preventing cracks and sinking.
Need help with this step? Check out my full tutorial on how to create a cheesecake water bath.
Cooling Is Key
- After baking, turn off the oven, crack the door, and let the cheesecake cool inside for at least 1 hour.
- This slow transition prevents the cheesecake from sinking.
- Once cooled to room temp, refrigerate for at least 4 hours—preferably overnight—to fully set.
The Finishing Touch
Top with brown sugar whipped cream and a light sprinkle of cinnamon. It’s a simple but elegant finish that complements the rich layers underneath.
Want to Make Bars Instead?
To make cinnamon swirl cheesecake bars, halve the recipe and bake in a 9-inch square pan. Check the notes section in the recipe card for details. It’s a great option for smaller gatherings or when you want easy-to-serve portions.
Cinnamon Swirl Cheesecake Easy Recipe
Ingredients
- For the crust:
2 cups (240g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- For the cinnamon swirl:
1/2 cup (100g) brown sugar
- 1/4 cup (30g) all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons (45g) unsalted butter, melted
- For the cheesecake filling:
32 oz (900g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- For topping:
1 cup (240ml) heavy whipping cream
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon (for dusting)
Instructions
- Preheat the oven to 325°F (163°C). Wrap the bottom of a springform pan with aluminum foil.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside.
- In a bowl, combine all cinnamon swirl ingredients and mix with a fork until crumbly.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add sour cream and vanilla, then beat until combined.
- Add eggs one at a time, mixing just until blended. Do not overmix.
- Pour 1/3 of the cheesecake batter into the crust. Sprinkle 1/3 of the cinnamon filling. Repeat twice, ending with cinnamon.
- Use a knife to gently swirl the cinnamon into the batter.
- Place the pan in a water bath and bake for 60 minutes, or until the center is slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
- Whip cream and brown sugar until stiff peaks form. Spread on top and dust with cinnamon before serving.
Notes
- For extra spice, add a pinch of nutmeg to the cinnamon swirl mixture.
- To make cinnamon swirl cheesecake bars, halve the recipe and bake in a 9×9-inch square pan.
- Use full-fat cream cheese bricks for best texture—spreadable tubs will not set properly.
