You know that sweet smell of cinnamon rolls in the oven? Now picture that baked right into a creamy cheesecake. Oh wow, it’s rich, cozy, and so good.

I first made it when I wanted both cheesecake and cinnamon dessert at the same time. The swirl gives it a pretty look and a warm spice in every bite. It feels fancy but is simple to make.

What I love most is the mix of creamy and spiced. The cheesecake is smooth, and the cinnamon swirl makes it taste like comfort food. It’s perfect for holidays or just when you need a treat.

So let’s get baking. Grab some cream cheese, cinnamon, and sugar, and we’ll whip up this cinnamon swirl cheesecake together.

Why You’ll Love This Recipe

Perfect for Cinnamon Lovers: If you’re a fan of cinnamon, this cheesecake is your dream come true! The cinnamon swirl adds a burst of flavor to the creamy, smooth cheesecake.
Rich and Creamy: The cheesecake filling is velvety smooth, made with cream cheese and sour cream, creating a tangy yet sweet contrast to the cinnamon sugar swirl.
Beautiful Presentation: The gorgeous cinnamon swirl on top of the cheesecake adds an elegant touch to any dessert table.
Easy to Make: This cheesecake is surprisingly easy to make with only a few steps and common ingredients.
Make-Ahead Dessert: Cheesecakes are best when they have time to set and chill, making this dessert an excellent choice to prepare a day in advance for convenience.

Required Kitchen Tools

Here’s what you’ll need to make this mouthwatering cinnamon swirl cheesecake:

9-inch Springform Pan: This is essential for getting the cheesecake out of the pan easily.
Mixing Bowls: You’ll need a couple of different-sized mixing bowls for the crust, cinnamon swirl, and cheesecake filling.
Electric Mixer or Stand Mixer: While you can mix by hand, a hand mixer or stand mixer will make the process smoother and quicker for the cheesecake filling.
Rubber Spatula: For gently folding in the cinnamon swirl and ensuring the filling is perfectly smooth.
Oven-Safe Dish for Water Bath: This helps create a consistent temperature for your cheesecake, ensuring it bakes evenly.
Parchment Paper (Optional): You can line the springform pan with parchment paper to prevent the crust from sticking.

Ingredients

Let’s gather the ingredients! For this decadent dessert, we’ll break it down into three parts: the crust, the cinnamon swirl, and the cheesecake filling.

Crust Ingredients:

2 cups crushed graham crackers – The base of any good cheesecake! The crunchy, slightly sweet flavor works wonderfully with the creamy filling.
8 tablespoons melted butter – Butter helps bind the graham cracker crumbs together, giving it a buttery richness.
3 tablespoons brown sugar – Adds sweetness and a slight molasses flavor to complement the graham crackers.
½ teaspoon cinnamon – Just a pinch of cinnamon in the crust brings a warm touch that harmonizes with the swirl later on.

Cinnamon Swirl Ingredients:

½ cup butter (melted) – The melted butter helps the cinnamon sugar mixture become smooth and swirl easily.
2/3 cup light brown sugar – Light brown sugar gives the swirl a delicate caramel flavor that pairs perfectly with the cinnamon.
2-½ tablespoons cinnamon – This is the star ingredient in the swirl! The warm, earthy flavor of cinnamon is the perfect contrast to the creamy cheesecake filling.

Cheesecake Filling Ingredients:

24 oz cream cheese (softened) – Softened cream cheese ensures a smooth filling without any lumps. This is the base of your rich, creamy cheesecake.
2/3 cup granulated sugar – The sweetness you need to balance the tanginess of the cream cheese and sour cream.
½ cup sour cream – Sour cream adds a touch of tanginess and helps achieve that smooth, velvety texture in the filling.
1 teaspoon vanilla extract – Vanilla adds a lovely depth of flavor that complements the cinnamon and cream cheese.
2 eggs (room temperature) – Eggs help set the filling and give it that luscious, creamy texture.

Variations for Cinnamon Swirl Cheesecake

While this cinnamon swirl cheesecake is already packed with flavor, here are a few variations you can try to put your own spin on it:

Add Fruit to the Cheesecake:

Apple Cinnamon: Swirl in some cooked apples with cinnamon sugar for an apple pie-inspired cheesecake. This would add another layer of flavor and texture.
Berry Delight: Add fresh berries like raspberries or strawberries on top of the cheesecake after it’s done, giving it a refreshing contrast to the richness of the cinnamon.

Make It Gluten-Free:

Gluten-Free Crust: Swap the graham crackers for a gluten-free version. You can find gluten-free graham cracker crumbs at most grocery stores, or you can use crushed gluten-free cookies or rice cakes.

Add a Chocolate Twist:

Chocolate Swirl: Mix in some melted chocolate to the cinnamon swirl to create a chocolate-cinnamon fusion.
Chocolate Ganache: Top the cheesecake with a chocolate ganache drizzle once it’s done baking and cooled for a rich, chocolatey finish.

Step-by-Step Instructions

1. Prepare the Crust

First, let’s make the graham cracker crust. The crust is a simple mixture of graham crackers, butter, brown sugar, and cinnamon. Here’s how to do it:

In a medium bowl, combine 2 cups of crushed graham crackers, 3 tablespoons of brown sugar, and ½ teaspoon of cinnamon.
Pour in the 8 tablespoons of melted butter and stir until the mixture is fully combined and the crumbs are evenly coated.
Press the crust mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to press it firmly into the pan to form a solid crust layer. This will hold your cheesecake filling in place during baking.

Once your crust is ready, set it aside to work on the cinnamon swirl.

2. Make the Cinnamon Swirl

This cinnamon swirl is what makes this cheesecake stand out! It’s quick and easy to prepare:

In a small bowl, whisk together 2/3 cup of light brown sugar, 2-½ tablespoons of cinnamon, and ½ cup of melted butter. Stir until the sugar is fully dissolved, and the mixture is smooth.
Set this swirl mixture aside while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling

Now, we get to the creamy, dreamy part—the cheesecake filling!

Beat 24 oz of softened cream cheese and 2/3 cup of granulated sugar in a large mixing bowl using an electric mixer. Beat on medium speed until smooth and fluffy, about 2-3 minutes.
Add ½ cup of sour cream and 1 teaspoon of vanilla extract. Continue beating until fully incorporated.
Add the 2 eggs one at a time, mixing on low speed after each addition until the eggs are fully combined. Be careful not to overmix, as this can introduce air bubbles into the batter, which can cause cracks while baking.

4. Layer the Cheesecake

Now, it’s time to assemble the layers:

Pour half of the cheesecake batter into the prepared crust, spreading it out evenly.
Drizzle half of the cinnamon swirl mixture over the batter. Use a butter knife or skewer to gently swirl the cinnamon mixture into the cheesecake batter. Be careful not to over-mix; you want to see the beautiful swirl pattern.
Repeat this step with the remaining cheesecake batter and cinnamon swirl mixture. You can use the knife to swirl the top layer again, creating a marbled effect.

5. Bake the Cheesecake

To ensure a smooth, crack-free cheesecake, we’ll bake it in a water bath. This helps to regulate the temperature while baking.

Preheat your oven to 325°F (163°C).
Prepare a water bath by wrapping the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the outer pan with hot water about halfway up the sides of the springform pan.
Bake for 45-50 minutes or until the cheesecake is mostly set but still slightly jiggly in the center. The edges should be firm, and the center should look slightly wet but not liquid.
Turn off the oven and let the cheesecake cool in the oven for about an hour with the door cracked. This helps prevent cracks from forming.
After an hour, remove the cheesecake from the oven and cool it to room temperature. Once it’s cool, cover the cheesecake and refrigerate it for at least 4 hours, or overnight, to allow it to set completely.

6. Serve and Enjoy

Once the cheesecake is chilled and set, it’s time to enjoy the fruits of your labor!

Carefully remove the cheesecake from the springform pan. If you’ve lined the pan with parchment paper, it should come out easily.
Slice the cheesecake into wedges and serve. The cinnamon swirl will be beautifully visible in each slice, showing off the gorgeous marble effect.
Garnish with whipped cream or a drizzle of caramel sauce if desired.

Storing Cinnamon Swirl Cheesecake

Refrigerate: Store the cheesecake leftovers in the refrigerator for up to 5 days in an airtight container.
Freeze: You can freeze the cheesecake for up to 3 months. Slice it first, then wrap each slice in plastic wrap before placing it in a freezer-safe container. To defrost, simply place the cheesecake in the fridge overnight.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	350 kcal
Total Fat	24g
Saturated Fat	14g
Cholesterol	90mg
Sodium	170mg
Total Carbohydrates	31g
Dietary Fiber	1g
Sugars	21g
Protein	5g