This cinnamon swirl cheesecake brings together the gooey warmth of a cinnamon bun and the rich, creamy texture of cheesecake into one irresistible dessert. Buttery cinnamon-sugar swirls, a smooth cheese filling, and a sweet graham cracker crust make each bite memorable.
If you can’t decide between a cinnamon bun and cheesecake, this recipe solves the dilemma. It captures the tangy richness of classic cheesecake and combines it with buttery cinnamon-sugar ribbons and a sweet graham cracker crust for a dessert that feels both familiar and indulgent.
Every slice delivers the silky creaminess of cheesecake, warm cinnamon spice, tender buttery crumbs, and that nostalgic cinnamon-bun appeal. It’s a crowd-pleaser that vanishes fast and earns requests for the recipe at every gathering.
Ideal for Shabbos, Shavuos, entertaining, or whenever you want a special homemade treat.
Cinnamon Swirl Cheesecake
Ingredients
Crumbs:
- 12 graham cracker boards (approx.)
- ⅓ cup butter, melted
- ⅓ cup light brown sugar
- ½ tsp cinnamon
Cinnamon Filling
- ⅓ cup butter, melted
- ¾ cup light brown sugar
- ⅔ cup flour
- 1 Tbsp cinnamon
Cheesecake
- 2 (8-oz) containers whipped cream cheese
- 2 eggs
- ½ cup sugar
- 6 oz vanilla Greek yogurt
Instructions
-
Preheat the oven to 350°F (175°C).
-
Make the crust: place graham crackers in a food processor and pulse to fine crumbs. Add the melted butter, brown sugar, and cinnamon, and pulse until combined.
-
Press the crumb mixture firmly into the bottom and up the sides of a springform pan or a deep 9″ round pan.
-
Chill the crust in the refrigerator while you prepare the filling.
-
Prepare the cinnamon filling: in a small bowl combine the melted butter, light brown sugar, flour, and cinnamon until the mixture resembles wet sand. Set aside.
-
Make the cheesecake batter: in a medium bowl, beat the whipped cream cheese, eggs, sugar, and vanilla Greek yogurt with an electric mixer until smooth and well combined.
-
Assemble: remove the crust from the fridge and gently pour half of the cheesecake batter into it.
-
Scatter half of the cinnamon filling over the batter and swirl it gently with a knife to create marbled ribbons.
-
Pour the remaining cheesecake batter on top, sprinkle with the remaining cinnamon filling, and swirl again to create more cinnamon ribbons.
-
Bake for about 45 minutes. Allow the cheesecake to cool completely, then refrigerate until fully set before slicing.
Recipe by Faigy Murray | mykitchenmystudio