Cinnamon Swirl Cheesecake

I love how this Cinnamon Swirl Cheesecake brings the perfect blend of creamy richness and warm spice. With its buttery graham cracker crust, luscious filling, and elegant cinnamon swirl, it’s an irresistible dessert that’s both impressive and comforting.

Why I’ll Love This Recipe

• I get a silky-smooth cheesecake with warm cinnamon notes in every bite.

• The cinnamon-sugar swirl isn’t just delicious—it looks beautiful too.

• I can make this ahead of time, so it’s perfect for entertaining.

• The steps are easy to follow, even if I’m new to baking cheesecake.

• It’s versatile—I can add toppings or enjoy it as-is.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
graham cracker crumbs
unsalted butter, melted
granulated sugar
cream cheese, softened
vanilla extract
eggs
ground cinnamon
ground nutmeg
sour cream
powdered sugar
milk (for glaze)

Directions

1. I preheat the oven to 325°F and grease a 9-inch springform pan, wrapping the outside in foil to catch leaks.

2. I stir the graham cracker crumbs, melted butter, and a bit of sugar until the texture feels like wet sand, then press it firmly into the bottom of the pan. I bake the crust for 10 minutes and let it cool.

3. Using a mixer, I beat the softened cream cheese until it’s creamy, then slowly add sugar and vanilla.

4. I mix in the eggs one at a time, blending gently to keep the batter smooth but not overmixed.

5. I stir in the sour cream, cinnamon, and nutmeg until the mixture is fully combined.

6. For the swirl, I mix sugar and cinnamon in a small bowl. I pour a layer of batter into the crust, sprinkle half the cinnamon-sugar, add more batter, the rest of the swirl, then top it with the remaining batter. I gently swirl it with a knife.

7. I bake it for 1 hour until the center is set but still a little jiggly. Then I turn off the oven, crack the door, and let it cool inside for 45 minutes.

8. After cooling, I cover and refrigerate the cheesecake for at least 4 hours, ideally overnight.

9. Just before serving, I mix powdered sugar with a bit of milk and drizzle the glaze over the cheesecake.

10. I run a knife around the edge, release the pan, slice, and serve chilled or at room temp.

Servings and timing

This cheesecake serves 12.

• Prep time: 20 minutes

• Bake time: 1 hour

• Chill time: 4 hours

• Total time: about 5 hours

Variations

Sometimes I change it up by:

• Swapping in ginger or cardamom for a spiced twist

• Using a chocolate cookie crust instead of graham crackers

• Adding a layer of apple or pear slices for a fall vibe

• Swirling in caramel along with the cinnamon sugar

• Topping it with whipped cream or candied pecans

Storage/reheating

I store leftovers tightly covered in the fridge for up to 5 days. It also freezes beautifully—I wrap slices individually and freeze them for up to a month. I thaw them overnight in the fridge before serving. I don’t reheat this cheesecake—it’s best enjoyed chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Absolutely. I actually prefer making it the day before—it needs time to chill and set, so it’s even better the next day.

How do I prevent cracks in the cheesecake?

I avoid overmixing, bake it low and slow, and cool it gradually in the oven with the door cracked open. These steps help reduce cracking.

What if I don’t have a springform pan?

I can use a deep 9-inch cake pan, but it’s trickier to remove the cheesecake cleanly. A springform pan makes the process smoother.

Can I skip the glaze?

Yes, the glaze adds a sweet finish, but the cheesecake tastes amazing even without it. I sometimes dust it with powdered sugar or leave it plain.

How do I know when the cheesecake is done baking?

I check that the edges are set and the center is slightly wobbly. It’ll firm up as it cools—overbaking can make it dry or crack.

Conclusion

This Cinnamon Swirl Cheesecake has become one of my favorite desserts to make and share. It’s got everything I love: rich texture, beautiful layers, and cozy spice. Whether I’m baking for a gathering or just because, it’s always a showstopper.

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