Cinnabon Cinnamon Swirl Cheesecake (Printer-Friendly Version)

Enjoy luscious layers of cinnamon cake, cheesecake, and silky frosting in this Cinnabon-inspired dessert.

# Required Ingredients:

→ Cheesecake base

01 - Cooking spray for greasing
02 - 680 g cream cheese, softened
03 - 150 g granulated sugar
04 - 3 large eggs
05 - 60 ml sour cream
06 - 1/4 teaspoon kosher salt

→ Cinnamon swirl

07 - 107 g packed light brown sugar
08 - 56 g unsalted butter, melted
09 - 16 g all-purpose flour
10 - 1 1/2 teaspoons ground cinnamon

→ Streusel

11 - 30 g all-purpose flour
12 - 42 g unsalted butter, melted
13 - 18 g light brown sugar
14 - 1 teaspoon ground cinnamon

→ Cinnamon cake

15 - Cooking spray for greasing
16 - 170 g unsalted butter, softened
17 - 150 g granulated sugar
18 - 53 g packed light brown sugar
19 - 2 large eggs
20 - 1 teaspoon pure vanilla extract
21 - 180 g all-purpose flour
22 - 1 teaspoon baking powder
23 - 1/2 teaspoon kosher salt
24 - 60 ml whole milk

→ Cream cheese frosting

25 - 454 g cream cheese, softened
26 - 113 g unsalted butter, softened
27 - 283 g confectioners' sugar
28 - 1 teaspoon pure vanilla extract

→ Finishing and decoration

29 - Chocolate pearls for decorating (optional)
30 - Caramel sauce for drizzling

# Step-by-Step Instructions:

01 - Arrange oven racks in upper and lower thirds; preheat to 165°C. Grease two 23 cm round cake pans and line with parchment slings. Boil a large pot of water.
02 - Beat softened cream cheese and granulated sugar in a large bowl until smooth. Beat in eggs one at a time, then incorporate sour cream and salt until homogenous.
03 - Combine brown sugar, melted butter, flour, and ground cinnamon in a small bowl.
04 - Divide cheesecake filling between pans and smooth surface. Top with cinnamon swirl mixture and use a butter knife to swirl through the batter.
05 - Set a deep baking dish on the lower oven rack and fill with boiling water to create a water bath. Place cheesecake pans on upper rack. Bake until centers are just set but slightly jiggly, 15–20 minutes.
06 - Turn off oven and prop door open. Cool cheesecakes inside for 20 minutes, then refrigerate until cold and set, at least 2 hours and up to 3 days.
07 - Preheat oven to 150°C. Mix streusel ingredients, spread thinly on parchment-lined baking sheet, and bake until dry with firm edges, about 20 minutes. Cool completely.
08 - Increase oven temperature to 175°C. Grease and line two 23 cm pans. Cream butter, granulated sugar, and brown sugar until light. Beat in eggs individually, followed by vanilla.
09 - Add flour, baking powder, and salt, beating until only a few dry streaks remain. Blend in milk until just combined.
10 - Break streusel into pea-sized pieces and fold into cake batter. Divide evenly between pans and smooth the tops.
11 - Bake until a tester emerges clean, 20–24 minutes. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
12 - Beat softened cream cheese and butter until smooth. Mix in confectioners' sugar and vanilla until fully combined.
13 - Level cake layers. Set one cinnamon cake layer on a serving platter and spread with a thin layer of frosting. Gently invert a cheesecake layer onto the cake and remove parchment. Cover cheesecake with another thin layer of frosting. Repeat layering with remaining cake, frosting, and cheesecake layers.
14 - Frost top and sides of assembled cake with remaining frosting. Press chocolate pearls onto sides if using, and drizzle caramel sauce in a spiral over the top.

# Handy Cooking Tips:

01 - Cheesecake layers and cake layers can be made ahead and refrigerated for streamlined assembly.
02 - Optional chocolate pearls offer professional style and a subtle crunch, but can be omitted.

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