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.

Course Dessert

Cuisine American

Keyword Cheesecake Factory Cinnabon Cheesecake, Cheesecake with Cinnamon, Cinnabon Cheesecake, Cinnamon Cheesecake, Cinnamon Roll Cheesecake, Cinnamon Swirl Cheesecake

Prep Time 30

Cook Time 1 10

Total Time 8

Servings

Calories 724kcal

Author Cathy Pollak

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.

Nutrition