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This Copycat The Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake is the ultimate dessert for anyone who loves cinnamon rolls and creamy cheesecake. Imagine layers of light cinnamon cake, velvety cheesecake packed with swirls of cinnamon sugar, and a tangy cream cheese frosting that brings it all together. It is a showstopper for holidays, birthdays, or whenever you want to really impress your friends and family. While there are a few steps, each one is simple, and making components ahead keeps things low stress. Every time I serve this, people cannot believe it is homemade.
The first time I made this, my kitchen was covered in bowls and pans, but seeing how excited my family was made it completely worth it. It has now become a special request for birthdays and our big gatherings.
Ingredients
- Cream cheese blocks: for maximum creamy texture, choose full fat and let them soften fully for easy mixing
- Granulated sugar and light brown sugar: for both sweetness and that brown sugar cinnamon filling, use fresh sugars for best moisture
- Eggs: for binding the cheesecake and giving the cake structure, use large eggs at room temperature so everything blends smoothly
- Sour cream: for a hint of tang that balances the richness, pick a good quality thick sour cream
- Unsalted butter: for richness in both cake and crumb, always use unsalted to control flavor
- All-purpose flour: for the cake and crumb base, sift flour if possible for light texture
- Ground cinnamon: for signature spice, go for a fresh fragrant one so the flavor pops
- Vanilla extract: to round out each layer with warmth, pure vanilla makes a difference
- Baking powder: to help the cake rise and stay fluffy
- Kosher salt: for enhancing all the other flavors
- Whole milk: for moisture in the cake, whole is best for richness and texture
- Confectioners' sugar: for the creamy dreamy frosting, sift for smoothness
- Mini chocolate crisp pearls: for optional decorative crunch, choose a brand you love
- Caramel sauce: for drizzling over the top either homemade or your favorite store brand
Step-by-Step Instructions
- Prepare Pans and Oven:
- Arrange your oven racks so you have space for a water bath and preheat to the correct temperature. Grease two round pans and line with crisscrossed parchment paper strips for easy lifting. This step ensures you can remove each delicate layer without cracking.
- Mix the Cheesecake Filling:
- Beat softened cream cheese and granulated sugar together until totally smooth and there are no lumps. Add eggs one at a time beating well after each addition. Mix in the sour cream and salt until well blended. Scrape down the bowl so everything is evenly combined.
- Create Cinnamon Swirl Mixture:
- In a small bowl stir together the brown sugar, melted butter, flour, and cinnamon. This is your swirl for that classic cinnamon roll flavor throughout the cheesecake.
- Assemble and Swirl Cheesecake Batter:
- Divide the cheesecake filling evenly between the two prepared pans. Smooth the tops. Spoon the cinnamon swirl over each and use a butter knife to drag and swirl the mixture through the cheesecake. You want lots of ribbons of cinnamon.
- Bake with Water Bath:
- Fill a deep baking dish with boiling water and place it on the lower oven rack. Place cheesecakes on the upper rack. Steam keeps everything creamy and prevents cracking. Bake until just slightly jiggly in the center. The timing is essential for that perfect bake.
- Chill Cheesecake Layers:
- Turn off oven leaving the door ajar and let cheesecakes cool inside for gentle chilling. Bring to room temperature then place in refrigerator to set fully. Cold cheesecake is less likely to crumble when layering.
- Make the Streusel Crumble:
- Mix together flour sugar cinnamon and melted butter. Spread in a thin layer on parchment and bake at a low temp until dry and set. Let cool completely. This adds sweet crunchy bits within the cake.
- Mix the Cinnamon Cake Batter:
- Beat softened butter with both sugars until really fluffy. This step builds a moist cake. Add eggs one at a time and vanilla mixing thoroughly. Gently beat in flour baking powder and salt until you see just a few streaks remaining. Pour in the milk until fully blended.
- Add Streusel and Bake Cake Layers:
- Fold cooled streusel pieces into the cake batter so you get pockets of crunch in each bite. Divide batter between two lined pans and smooth tops. Bake until a toothpick comes out clean. Cool completely before assembly.
- Prepare Cream Cheese Frosting:
- Beat cream cheese and softened butter until smooth and creamy. Add confectioners’ sugar and vanilla until thick and luscious. Room temperature ingredients prevent lumps and make spreading easy.
- Assemble the Cheesecake:
- Level the cake layers if needed. Place one cinnamon cake on a platter and spread with a thin layer of frosting. Carefully lift a cheesecake layer with the parchment sling and invert onto the cake. Remove parchment. Spread more frosting on top and repeat layers until stacked.
- Complete with Frosting and Toppings:
- Coat the whole cake with a thick layer of cream cheese frosting. Decorate sides with chocolate pearls for an extra touch if using. Drizzle top with caramel in a spiral pattern for that bakery look.
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The brown sugar cinnamon swirl holds the cheesecake flavor together and reminds me of Saturday morning cinnamon rolls when I was a kid. My family always hovered in the kitchen just waiting for the first slice.
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Storage Tips
This cheesecake keeps well covered in the refrigerator for up to three days once assembled. If making further ahead store the cake and cheesecake layers separately and frost closer to serving time. Cake layers can also be frozen wrapped tightly for up to a month and thawed in the fridge overnight.
Ingredient Substitutions
Use neufchatel cheese for a lighter cheesecake but the texture will be a bit less rich. Substitute plant based butter and a dairy free sour cream for a non dairy version but check tastes as you go. If you do not have mini chocolate pearls crushed graham crackers or chopped nuts add a lovely finish on the sides.
Serving Suggestions
Slice with a hot knife for clean pieces wiping the blade between cuts. Serve chilled for the best texture or allow to sit at room temperature for twenty minutes for a softer bite. Drizzle a little warm caramel or even a sprinkle of cinnamon sugar on each serving for extra decadence.
Cultural Context
Both cheesecake and cinnamon rolls have deep roots in American baking and this mash up is an example of dessert evolution at its best. Fusing the rich creaminess of cheesecake with the spice of a classic cinnamon roll feels like the ultimate comfort dessert for any gathering.
Common Recipe Questions
- → Can the cheesecake and cake layers be made ahead?
Yes, cheesecake layers can be prepared and refrigerated up to 3 days in advance, while the cake layers can be baked and stored in the fridge up to 2 days ahead.
- → What type of cinnamon is best to use?
Ground cinnamon is ideal for both the cake and streusel layers, providing warmth and depth to each component.
- → How do I prevent the cheesecake from cracking?
Baking the cheesecake in a water bath helps to regulate temperature and humidity, minimizing cracking. Allow slow cooling for best results.
- → Is the chocolate pearl decoration necessary?
Chocolate pearls are optional and used mainly for appearance; the dessert is delicious with or without them.
- → How should the finished dessert be stored?
Keep the assembled dessert covered in the refrigerator, where it will stay fresh for up to 2 days before serving.
- → Can homemade caramel sauce be used for topping?
Absolutely; either store-bought or homemade caramel can be drizzled over the top for an extra touch of sweetness.