Imagine the warmth of your favorite cinnamon roll meeting the velvety richness of a New York-style cheesecake—that’s what this Cinnamon Swirl Cheesecake is all about. It’s a hug in dessert form! With buttery graham cracker crust, a creamy, tangy filling, and cozy cinnamon ribbons swirled throughout, this showstopper somehow stays simple enough for a weeknight treat but feels fancy enough for holidays and dinner parties. Ready to swirl up some sweet magic? Let’s get baking!
Why You’ll Love This Recipe
This cheesecake quickly became a favorite in our house—my kids call it “cinnamon toast crunch cake,” and honestly, they’re not wrong. It’s luxuriously rich, gently spiced, and has just enough wow factor without making you work too hard.
- Creamy + Cozy: Cheesecake meets your favorite fall spice blend.
- Make-Ahead Friendly: It’s even better after a night in the fridge.
- Swirl Level: Customizable! Go dramatic or subtle—it’s up to you.
- Perfect for Parties: Slice it up for guests and watch it disappear.
- Turns Heads Every Time: That swirl though. 😍
Ingredients Breakdown
Essentials
- 1 3/4 cups graham cracker crumbs (about 14 full crackers)
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 4 (8 oz) blocks cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream (optional for creamy texture)
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- Pinch of salt
- 1/4 cup granulated sugar (for swirl)
- 1 1/2 teaspoons ground cinnamon (for swirl)
- 1–2 teaspoons unsalted butter, melted (for swirl)
- Optional: powdered sugar, whipped cream, caramel for serving
Pro Tips
- Use full-fat cream cheese for the creamiest texture—trust me on this one.
- Room temperature ingredients = smoother batter and fewer lumps.
- Wrap your pan well—no soggy crusts allowed with that water bath!
- Don’t skip the chill—this cheesecake is best after a long nap in the fridge.
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil. Lightly grease the inside.
- In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, salt, and melted butter until evenly moistened. Press into the bottom and 1 inch up the sides of the pan.
- Bake crust for 8–10 minutes or until lightly golden. Remove and let cool.
- In a large bowl, beat cream cheese until smooth (2–3 minutes). Add sugar and beat again until fluffy.
- Mix in sour cream (if using) and vanilla. Beat in eggs one at a time on low, just until blended. Scrape the bowl as needed.
- Stir in flour and a pinch of salt just until incorporated. Don’t overmix!
- In a small bowl, stir together swirl ingredients—sugar, cinnamon, salt, and melted butter—until thick and paste-like.
- Pour two-thirds of the cheesecake filling over the crust. Dollop half the cinnamon swirl mix on top and swirl gently with a knife or skewer.
- Pour in remaining cheesecake filling and smooth. Add more swirl mixture and swirl again for a marbled top.
- Place the springform in a large roasting pan. Add hot water until it reaches halfway up the pan’s sides.
- Bake 60–70 minutes, until edges are set and the center jiggles just slightly.
- Turn off oven, crack door, and let cool inside for 1 hour. Then remove from water bath and cool completely on a rack.
- Chill uncovered in the fridge at least 4–6 hours, ideally overnight.
- Before serving, remove springform ring. Slice with a warm knife (wipe clean between cuts). Top with powdered sugar, whipped cream, or caramel if you’d like!
Chef’s Tips and Tricks
- Work quickly but gently with eggs—overbeating can crack your cheesecake.
- No water bath? No problem! Place a pan of hot water on the oven rack underneath instead.
- Store cheesecake covered in the fridge for up to 5 days, or freeze slices for later!
- Add parchment to the bottom of your springform for even easier removal.
Recipe Variations and Serving Suggestions
- Swap graham crackers for Biscoff cookies or gingersnaps when you’re feeling extra autumnal.
- Add chopped pecans or walnuts to the cinnamon swirl for a nutty crunch.
- Layer on a cinnamon whipped cream topping for double the cozy factor.
- Drizzle with maple glaze or serve with baked apples for a fall brunch twist!
FAQs
Can I make this cheesecake ahead?
Absolutely! In fact, I recommend it. Cheesecake sets best overnight in the fridge, so it’s the perfect make-ahead dessert.
My swirl sank—what happened?
No worries! It’s likely it was too heavy or thick. Try a lighter swirl paste next time, or dollop it closer to the top layer.
Can I skip the water bath?
You can, but it’s riskier for cracks. A water bath keeps things velvety and even. Don’t want the fuss? Try a steam pan underneath instead!
Recipe Card
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6+ hours including chill time
Ingredients:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
- 4 (8 oz) blocks cream cheese
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons flour
- Pinch of salt
- 1/4 cup sugar (for swirl)
- 1 1/2 teaspoons cinnamon (for swirl)
- 1–2 teaspoons melted butter (for swirl)
Instructions:
- Preheat oven to 325°F; prep and bake crust.
- Mix cream cheese filling; swirl in cinnamon mix.
- Bake in a water bath for 60–70 min. Cool gradually.
- Chill at least 6 hours. Slice and serve with optional toppings.
Nutrition: Approx. 420 calories per serving
Did you make this Cinnamon Swirl Cheesecake? I’d love to hear what you thought! Leave a comment below and tag your cozy creations on Instagram with #TheKitchensAid—seeing your spins on my recipes makes my day!
