Have you enjoyed a slice of the Cinnabon Cinnamon Swirl Cheesecake from the Cheesecake Factory? While that cheesecake includes layers of vanilla crunch cake, this “cheesecake only” version is creamy and delicious, with thick veins of cinnamon swirl running through the middle. Every bite of this tangy and sweet cheesecake is covered in a cream cheese glaze and reminiscent of your favorite cinnamon roll.
Cinnamon Swirl Cheesecake
If there was ever a recipe full of irresistible flavors and indulgence, this cheesecake is it. Made in the likeness to mimic your favorite cinnamon roll, every bite is a blend of blend of sweet, tangy, and aromatic sensations. It’s hard to stop at one slice.
Every bite includes a luscious cream cheese filling infused with a thick layer of cinnamon roll goodness, all while nestled atop a tasty Biscoff cookie crust.
If you have a cinnamon lover in your house, it’s time to indulge them with a slice of this cinnamon forward cheesecake.
Mastering the Biscoff Cookie Crust
The foundation of any exceptional cheesecake is its crust, and with this cinnamon swirl cheesecake, a Biscoff cookie crust adds a touch of delicious caramelization.
- Choose the right cookies: Biscoff cookies are known for their rich, caramelized flavor. Pulverize them finely to create the ideal texture for this crust.
- Achieving the perfect consistency: We use melted butter to bind the crushed cookies together, which helps create a firm and stable crust.
- Pressing it down: Make sure to evenly press the cookie mixture onto the bottom and up the sides of your springform pan. Use the back of a spoon or the bottom of a glass to ensure a compact and uniform crust.
Creating the Creamy Cheesecake Filling
The heart and soul of this cinnamon swirl cheesecake lies within its creamy and tangy filling. Here’s how to achieve cheesecake perfection:
- Cream cheese selection: Start with high-quality cream cheese at room temperature for a smooth and creamy texture. Avoid using reduced-fat or whipped cream cheese as it will affect the consistency.
- Balancing sweetness and tanginess: Combine the cream cheese with Greek yogurt, sugar, and a splash of vanilla extract. Greek yogurt adds another layer of tanginess to counterbalance the sweetness.
- Incorporating eggs: Add room temperature eggs one at a time, beating well after each addition. This ensures a creamy texture and prevents any lumps in the batter.
- The magic of cornstarch: Cornstarch is a secret weapon for a crack-free cheesecake. It helps stabilize the filling and prevents it from curdling during baking.
Layering in the Cinnamon
The cinnamon roll layer is what makes this cheesecake truly exceptional.
- Mixing the ingredients: In a separate bowl, combine brown sugar, flour, cinnamon, and salt. Add melted butter and add a touch of butter vanilla flavoring (you can use regular vanilla too). Mix until the mixture resembles a paste.
- Spooning in the swirl: After pouring half the cheesecake filling onto the crust, spoon the cinnamon mixture evenly over the top before adding the remaining cheesecake filling.
Perfecting the Cream Cheese Glaze
To take this cinnamon swirl cheesecake to the next level, a cream cheese glaze is the ideal finishing touch.
- Cream cheese goodness: Beat softened cream cheese with powdered sugar until smooth.
- Achieving the right consistency: To make the glaze pourable, gradually add heavy cream while beating until you achieve the desired thickness. Adjust the amount of cream as needed.
Baking and Serving Tips
Now that you’ve prepared your cinnamon swirl cheesecake masterpiece, here are some essential tips for baking and serving:
- Proper cooling: After baking, allow the cheesecake to cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracking.
- Chill time: For the best texture and flavor, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
- Clean slices: Before slicing, wipe the knife with a warm, damp cloth to ensure clean cuts. This prevents the filling from sticking to the knife, resulting in neat and picture-perfect slices.
More Slices of Cheesecake Happiness
No matter the shape, size, or flavor, savoring cheesecake in all its forms is a guaranteed recipe for pure bliss.
- Strawberry cheesecake bars no bake are light and airy with a vanilla wafer crust!
- This white chocolate raspberry cheesecake made mini style and into individual servings, is one of the best bites you’ll enjoy this season.
- This Rolo no-bake cheesecake has a velvety smooth texture and the perfect balance of sweetness, creaminess, and tanginess, while nestled in a sturdy Oreo crust.
- A no-churn pineapple cheesecake ice cream you have to make at least once.
- Always start the day with a strawberry-banana cheesecake smoothie.
- Show up at every summer gathering with these mini blueberry cheesecakes, topped with blueberry sauce and fresh, juicy blueberries.
- Strawberry crunch cheesecake bars for that perfect crunchy cheesecake experience.
Cinnamon Swirl Magic
Once you decide to make this decadent cinnamon cheesecake, make sure to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. I can’t wait to see how yours turned out.
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How To Make Cinnamon Roll Cheesecake
Cinnamon Swirl Cheesecake
Have you enjoyed a slice of the Cinnabon Cinnamon Swirl Cheesecake from the Cheesecake Factory? While that cheesecake includes layers of vanilla crunch cake, this "cheesecake only" version is creamy and delicious, with thick veins of cinnamon swirl running through the middle. Every bite of this tangy and sweet cheesecake is covered in a cream cheese glaze and reminiscent of your favorite cinnamon roll.
Servings: 12
Calories: 724kcal
Equipment
Ingredients
Cinnamon Swirl Cheesecake Crust:
- 2-1/2 cups Biscoff (Lotus) cookie crumbs (or Graham Cracker crumbs)
- 8 tbsps. butter, melted
- 1/2 tsp table salt
- 1/2 tsp ground cinnamon
Cinnamon Cheescake Filling:
- 3 (8 oz) blocks cream cheese (room temperature)
- 1-1/2 cups plain Greek Yogurt, full fat (room temperature)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp. vanilla extract
- 2 tsps. ground cinnamon
- 4 large eggs (room temperature)
Cinnamon Roll Cheesecake Layer:
- 3/4 cup light brown sugar
- 6 tbsps. all-purpose flour
- 6 tsps. ground cinnamon
- 1/2 tsp. table salt
- 3 tbsps. butter, melted
- 1/2 tsp. butter vanilla flavor (or just vanilla extract)
Cream Cheese Glaze:
- 8 oz. cream cheese (room temperature)
- 1 cup confectioners' sugar
- 2 tsps. heavy cream
Optional Garnishes:
- whipped cream, caramel sauce, ice cream, Lotus cookies
Instructions
Cinnamon Swirl Cheesecake Crust:
- Preheat oven to 350 °F .
- Pulse cookies in a food processor until they are fine crumbs. Add butter, salt and cinnamon. Pulse until fully combined.2-1/2 cups Biscoff (Lotus) cookie crumbs (or Graham Cracker crumbs), 8 tbsps. butter, melted, 1/2 tsp table salt, 1/2 tsp ground cinnamon
- Press crumb mixture into the bottom and up the sides of a 9" springform pan. (Make sure the bottom layer is even by pressing into place with with back of a glass or a measuring cup.) Bake crust for 8-10 minutes. Remove from the oven and allow it to cool completely.
- Add a large roasting pan to the lower section of the oven to make a water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan. (Do this closer to the time you are to put the cheesecake in the oven so water isn't evaporating.)
Cinnamon Cheesecake Filling:
- Add cream cheese to the bowl of a stand mixer and use the whisk attachment to whisk briefly on low speed. Add Greek yogurt, sugar, cornstarch, vanilla and cinnamon. Whisk together on low speed just until mixed. Add eggs, one at a time, until just incorporated. Do not overbeat.3 (8 oz) blocks cream cheese (room temperature), 1-1/2 cups plain Greek Yogurt, full fat (room temperature), 1 cup granulated sugar, 1/4 cup cornstarch, 1 tbsp. vanilla extract, 2 tsps. ground cinnamon, 4 large eggs (room temperature)
Cinnamon Roll Cheesecake Layer:
- In a small bowl, combine brown sugar, flour, cinnamon and salt. Pour in butter and vanilla butter flavoring and mix together until a paste forms. Set aside.3/4 cup light brown sugar, 6 tbsps. all-purpose flour, 6 tsps. ground cinnamon, 1/2 tsp. table salt, 3 tbsps. butter, melted, 1/2 tsp. butter vanilla flavor (or just vanilla extract)
Assemble and Bake:
- Wrap the outside of your springform pan with 4 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.
- Pour half of the cheesecake filling into the baked cookie crust and spread evenly. Sprinkle with cinnamon roll filling mixture and carefully spoon the remainder of the cream cheese mixture on top, being careful not to burst through the cinnamon roll layer. Smooth out the surface with an offset spatula.
- Carefully place cheesecake into the hot water bath in the oven. Bake for 70 minutes (do not open the oven door during the baking process). The cheesecake will be done when the center is slightly jiggly when you shake the pan, but outer edges will be firm. When done, turn off the oven and leave the cheesecake inside for an hour, making a small opening in the door by placing a wooden spoon in it.
- Remove the cheesecake from the oven and let it cool completely on a cooling rack. Leave the cheesecake in the springform pan, cover and refrigerate overnight.
Cream Cheese Glaze:
- Add all ingredients to bowl of a stand mixer and beat until combined, Spoon onto chilled cheesecake and refrigerate for another hour.8 oz. cream cheese (room temperature), 1 cup confectioners' sugar, 2 tsps. heavy cream
- Run a small knife around the edges of the springform pan before unlocking the springform pan and removing the cheesecake. Cut into slices and serve with whipped cream, drizzled caramel sauce, ice cream or Lotus cookies.whipped cream, caramel sauce, ice cream, Lotus cookies
Notes
Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.Â
Nutrition
Nutrition Facts
Cinnamon Swirl Cheesecake
Amount Per Serving (211 g)
Calories 724
Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 27g169%
Trans Fat 1.4g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 10.6g
Cholesterol 172mg57%
Sodium 532mg23%
Potassium 215mg6%
Carbohydrates 68g23%
Fiber 1.1g5%
Sugar 52g58%
Protein 11g22%
Vitamin A 357IU7%
Vitamin C 0.1mg0%
Calcium 155mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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