Cinnamon Roll Cheesecake Swirl (Print-Friendly Version)

Creamy cheesecake with cinnamon swirls, finished with silky cream cheese frosting and a dusting of cinnamon.

# What You’ll Need to Make This:

→ Crust

01 - 180 grams graham cracker crumbs
02 - 55 grams brown sugar
03 - 2.5 grams ground cinnamon
04 - 85 grams unsalted butter, melted

→ Cinnamon Swirl

05 - 220 grams brown sugar
06 - 8 grams ground cinnamon
07 - 43 grams all-purpose flour
08 - 80 grams unsalted butter, melted

→ Cheesecake Filling

09 - 900 grams cream cheese, softened
10 - 220 grams brown sugar
11 - 50 grams granulated sugar
12 - 120 grams sour cream
13 - 4 large eggs, at room temperature
14 - 15 milliliters vanilla extract
15 - 3 grams salt

→ Cream Cheese Frosting

16 - 85 grams cream cheese, softened
17 - 120 grams powdered sugar
18 - 5 milliliters vanilla extract
19 - 240 milliliters heavy whipping cream
20 - 2–4 grams ground cinnamon, for dusting

# How to Prepare:

01 - Preheat oven to 163°C. In a medium bowl, thoroughly combine graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and mix until uniformly moistened. Firmly press mixture into the base of a 23-centimeter springform pan with the back of a spoon, creating an even layer. Bake for 10 minutes, then remove and let cool.
02 - Combine brown sugar, ground cinnamon, and flour in a small bowl. Stir in melted butter until a smooth, thick paste forms. Set aside for assembly.
03 - Using an electric mixer on medium, beat cream cheese until smooth and fluffy. Gradually blend in brown sugar, granulated sugar, and sour cream, mixing after each addition. Add eggs one at a time on low speed, ensuring a creamy consistency. Stir in vanilla extract and salt for even distribution.
04 - Spread half of the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon swirl mix evenly over the batter. Swirl gently with a knife to create a marbled pattern. Pour remaining cheesecake batter on top, repeat the cinnamon swirl layering, and marble again.
05 - Securely wrap the bottom of the pan with aluminum foil. Place springform pan in a larger roasting pan. Pour boiling water into the roasting pan to reach halfway up the springform pan’s sides. Bake in the preheated oven for 60–70 minutes, until edges are set and center slightly jiggles.
06 - Turn off oven, slightly crack the door, and leave cheesecake inside for 1 hour to cool slowly. Transfer pan to refrigerator and chill for a minimum of 4 hours or overnight.
07 - In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until uniform. While beating, gradually add heavy whipping cream and continue until stiff peaks form.
08 - Evenly spread cream cheese frosting over chilled cheesecake. Lightly dust the top with ground cinnamon for garnish. Remove pan sides, slice with a hot, clean knife, and serve.

# Extra Tips:

01 - For a rich, velvety center, use only full-fat cream cheese and allow all dairy and eggs to come to room temperature before mixing.
02 - Avoid overbaking by removing the cake when the center still wobbles slightly.
03 - Double-wrap the base of your springform pan with heavy-duty foil to prevent water from leaking during the bain-marie bake.
04 - Chilling is essential for structure—refrigerate at least 4 hours or overnight prior to slicing.
05 - For clean slices, dip a sharp knife in hot water and wipe off between cuts.
06 - Store leftovers tightly covered in the refrigerator for up to 4 days.

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