This cinnamon swirl cheesecake pairs a buttery graham cracker crust with a silky cream cheese filling and a ribbon of brown sugar and cinnamon that bakes into the center.
The flavor is like a warm cinnamon roll in cheesecake form, with sour cream for tang and a little heavy cream for a smooth, creamy slice. Plan on about six hours from start to finish, most of it hands off while the cheesecake bakes and chills.
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Why This Cinnamon Swirl Cheesecake Recipe Works
Beating the cream cheese until completely smooth before adding anything else is the key to a cheesecake with no lumps. Adding the eggs one at a time and mixing on low speed keeps the batter from getting too airy, which prevents cracks as it cools.
Sour cream and heavy cream give a creamy, slightly tangy filling that tastes rich but still sets sliceable. Cinnamon stirred into the batter flavors every bite, and the brown sugar swirl adds a caramel note on top.
A moderate temperature of 325 degrees F bakes the filling gently so it stays smooth. Cooling the cheesecake slowly, first in the turned off oven and then in the refrigerator, is what sets the texture and protects the top from cracking.
Ingredients for Cinnamon Swirl Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar, for the crust
- 1/2 cup unsalted butter, melted
- 2 packages (8 ounces each) full fat cream cheese, softened
- 1 cup granulated sugar, for the filling
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, for the filling
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup packed brown sugar, for the swirl
- 1 1/2 teaspoons ground cinnamon, for the swirl
- 1 tablespoon unsalted butter, melted, for the swirl
Cream cheese. Use blocks of full fat cream cheese, not whipped tubs. Soften them on the counter for about an hour so they beat smooth.
Graham crust. Crush crackers into fine crumbs and mix with sugar and melted butter until the mixture looks like wet sand. Press it firmly so the crust holds together when sliced.
Eggs and creams. Room temperature eggs, sour cream, and heavy cream blend smoothly into the batter and prevent lumps.
Cinnamon swirl. Mix the brown sugar, cinnamon, and melted butter into a thick paste. It should be spreadable but not runny.
Springform pan. A 9 inch springform pan lets you release the cheesecake cleanly. Wrap the outside in foil to catch any butter that seeps out.
How to Make Cinnamon Swirl Cheesecake
1. Make the crust Heat the oven to 325 degrees F. Stir the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moist, then press firmly into the bottom of a 9 inch springform pan. Chill while you make the filling.
2. Beat the cream cheese Beat the cream cheese and 1 cup sugar on medium speed for 2 to 3 minutes until completely smooth, scraping the bowl often.
3. Add the eggs Add the eggs one at a time, mixing on low just until each disappears, then mix in the vanilla and the cinnamon.
4. Finish the batter Mix in the sour cream and heavy cream on low until the batter is smooth and pourable. Pour it over the chilled crust and tap the pan on the counter to release air bubbles.
5. Swirl the cinnamon Stir the brown sugar, cinnamon, and 1 tablespoon melted butter into a paste. Drop small spoonfuls over the batter and drag a knife through in loose figure eight motions.
6. Bake Bake for 55 to 60 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged.
7. Cool slowly Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Chill in the refrigerator for at least 4 hours before releasing the pan and slicing.
How to Serve Cinnamon Swirl Cheesecake
Cut the chilled cheesecake with a sharp knife dipped in hot water and wiped clean between slices. A spoonful of whipped cream and a light dusting of cinnamon is all it needs. For a dessert table, add fresh fruit pavlova, a bowl of dark chocolate mousse, a drizzle of silky chocolate ganache, or a warm cup of baked cinnamon rice pudding.
How to Store and Reheat Cinnamon Swirl Cheesecake
Cover and refrigerate for up to 4 days. Wrap individual slices in plastic and freeze for up to 2 months, then thaw in the refrigerator overnight. Do not leave the cheesecake at room temperature for more than 2 hours.
Tips and Variations for Cinnamon Swirl Cheesecake
Wrap the pan. Wrap the outside of the springform pan in foil so butter or batter cannot leak onto the oven floor.
Mix on low. Low speed keeps air out of the batter, which helps prevent cracks and a sunken center.
Scrape the bowl. Stop and scrape the bottom and sides often so no cream cheese lumps hide.
Check for the jiggle. The center should wobble slightly like set gelatin. It firms up fully as it chills.
Keep the oven closed. Opening the door in the first 45 minutes drops the temperature and can cause cracks.
Add a cinnamon cream. Fold 1 teaspoon cinnamon into whipped cream for a topping that matches the swirl.
Try a gingersnap crust. Swap the graham crumbs for gingersnap crumbs for a spicier base.
Skip the raw batter. Do not taste the batter, since it contains raw eggs. This University of Wisconsin Extension leftovers guidance covers safe storage for dairy desserts.
Frequently Asked Questions About Cinnamon Swirl Cheesecake
How do I keep my cinnamon swirl cheesecake from cracking?
Mix on low speed, avoid overbaking, and cool it slowly in the turned off oven. A gentle jiggle in the center when you pull it out is the right sign.
Can I make a cinnamon swirl cheesecake a day ahead?
Yes, and it tastes better after a full night in the refrigerator. Bake it, cool it, then cover it and keep it cold until serving.
Do I need a water bath for a cinnamon swirl cheesecake?
No. The moderate temperature and slow cooling work without one. If you like extra insurance, set a pan of hot water on the rack below.
Can I use low fat cream cheese?
Low fat versions have more water and set softer, so use full fat blocks for the creamiest slice.
How do I get clean slices?
Chill fully, then dip a sharp knife in hot water, wipe it dry, and cut. Repeat between slices.
Cinnamon Swirl Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Rubber spatula
- Aluminum foil
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted, for the crust
- 16 oz full fat cream cheese softened, two 8 oz blocks
- 1 cup granulated sugar for the filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon for the filling
- ½ cup sour cream
- ½ cup heavy cream
- ¼ cup packed brown sugar for the swirl
- 1 ½ tsp ground cinnamon for the swirl
- 1 tbsp unsalted butter melted, for the swirl
Instructions
Cooking
- Press the crust. Mix crumbs, sugar, and butter, press into a 9 inch springform pan, and chill.
- Beat the filling. Beat the cream cheese and sugar smooth, then add the eggs one at a time, followed by vanilla, cinnamon, sour cream, and heavy cream.
- Pour and swirl. Pour over the crust, dot with the brown sugar cinnamon paste, and swirl with a knife.
- Bake gently. Bake at 325 degrees F for 55 to 60 minutes until set at the edges with a slight jiggle in the center.
- Cool and chill. Cool in the turned off oven for 1 hour, then refrigerate at least 4 hours before slicing.
