Cheesecake Factory Cinnabon Cheesecake Recipe You’ll Crave!

Cheesecake Factory Cinnabon Cheesecake Recipe: A Decadent Twist on a Classic Treat

Indulge in this Cinnabon cheesecake’s rich and irresistible flavors, inspired by The Cheesecake Factory. This dessert combines a buttery graham cracker crust with a creamy cinnamon cheesecake filling with swirls of sweet, spiced cinnamon. The luscious cream cheese frosting on top adds a velvety smooth finish, while a dusting of cinnamon enhances every bite with a cozy warmth reminiscent of a freshly baked Cinnabon roll.

I’ve personally recreated this recipe, and I can confidently say it’s one of my all-time favorite cheesecakes. The combination of creamy cheesecake with pockets of rich cinnamon filling creates an unforgettable texture and taste. Whether you’re a fan of red velvet cheesecake, Oreo cheesecake, or Cheesecake Factory’s Godiva chocolate cheesecake, this cinnamon-infused masterpiece stands out as a must-try.

Why You’ll Love This Recipe

• Packed with cinnamon flavor: A true dream for cinnamon lovers, offering rich, aromatic spice layers.
• Perfectly balanced texture: Creamy cheesecake filling with a buttery crunch from the vanilla-infused crust.
• Indulgent and customizable: Enjoy it as-is or enhance it with caramel drizzle, pecans, or a scoop of vanilla ice cream.
• Better than a cinnamon roll: Each bite captures the essence of a warm, gooey Cinnabon with the elegance of a gourmet cheesecake.

Essential Ingredients for the Cheesecake Factory Cinnabon Cheesecake Recipe

Base Ingredients

To build the foundation of this cheesecake, you’ll need:

• 125g unsalted butter, softened
• 125ml vegetable oil
• 250g brown sugar
• 2 tsp vanilla extract
• 4 large eggs
• 250g self-raising flour
• 60ml whole milk
• 1 tbsp ground cinnamon

Cheesecake Layer

The key to achieving a rich, creamy texture:

• 800g full-fat cream cheese
• 200g granulated sugar
• 60g cornflour
• 300ml double cream
• 160g melted white chocolate
• 50g unsalted butter, melted
• 100g brown sugar
• 1 tsp ground cinnamon

Crust

For a perfectly buttery and flavorful graham cracker base:

• 1 ½ cups (180g) graham cracker crumbs (or digestive biscuits)
• ¼ cup (55g) brown sugar
• ½ tsp cinnamon
• 6 tbsp (85g) unsalted butter, melted

Cream Cheese Frosting

For a luscious, smooth topping:

• 200g unsalted butter
• 200g icing sugar, sifted
• 400g full-fat cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 240ml heavy whipping cream
• 1-2 tsp cinnamon powder

Cheesecake Filling

To create a perfectly balanced and creamy cheesecake:

• 907g cream cheese, softened
• 220g brown sugar
• ¼ cup (50g) granulated sugar
• ½ cup (120g) sour cream
• 4 large eggs
• 1 tbsp vanilla extract
• ½ tsp salt

Cinnamon Filling

For the signature cinnamon swirl:

• 1 ¼ cups (281g) packed light brown sugar
• 5 tbsp ground cinnamon
• ¾ cup (98g) all-purpose flour
• ½ cup (112g) unsalted butter, melted

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325ºF (163ºC).
2. Crush the graham crackers into fine crumbs using a food processor.
3. In a bowl, mix the crumbs, brown sugar, and cinnamon.
4. Pour in the melted butter and stir until the mixture resembles wet sand.
5. Press the mixture firmly into an 8-inch cheesecake pan (or 9-inch springform pan).
6. Bake for 10 minutes, then remove from the oven and let it cool.

Step 2: Prepare the Cheesecake Batter

1. In a large mixing bowl, beat the cream cheese on medium speed for 3 minutes until smooth.
2. Add granulated sugar, brown sugar, sour cream, eggs, vanilla extract, and salt. Mix until fully incorporated.
3. Scrape down the sides of the bowl and mix again to ensure a smooth texture.
4. Pour one-third of the batter over the cooled crust.
5. Add one-third of the cinnamon filling and swirl gently with a knife to create a marble effect.
6. Repeat the layers, finishing with the cheesecake batter on top.

Step 3: Water Bath & Baking

1. Wrap the bottom of the cheesecake pan tightly in aluminum foil to prevent leaks.
2. Place the pan into a larger roasting pan and carefully pour in hot water until it reaches halfway up the cheesecake pan.
3. Bake for 60 to 75 minutes until the edges are set but the center slightly jiggles.
4. Turn off the oven and let the cheesecake sit inside with the door open for 1 hour.
5. Transfer to the fridge and chill for at least 6 hours (or overnight for best results).

Step 4: Prepare the Cream Cheese Frosting

1. Beat the cream cheese until smooth.
2. Gradually add powdered sugar and mix until thoroughly combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Step 5: Assemble & Serve

1. Pipe or spread the cream cheese frosting over the chilled cheesecake.
2. Sprinkle with cinnamon and, if desired, drizzle with caramel.
3. Slice, serve, and enjoy!

Optional Toppings & Serving Suggestions

• Drizzle with caramel or hot fudge sauce for extra indulgence.
• Top with chopped pecans or toasted walnuts for a delightful crunch.
• Pair with espresso, hot chocolate, or vanilla ice cream for a café-style experience.

Storage Tips

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Pro Tip: Insert toothpicks into the cheesecake before wrapping to prevent plastic from touching the frosting.

Final Thoughts

This Cinnabon cheesecake is the ultimate fusion of two classic desserts—cheesecake and cinnamon rolls—into one show-stopping treat. With its layers of buttery crust, rich cinnamon filling, creamy cheesecake, and velvety frosting, it’s pure indulgence in every bite. Whether for a special occasion or a cozy night in, this dessert is guaranteed to impress.

Frequently Asked Questions (FAQs) 

1. Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures even baking. If you skip it, bake at a lower temperature (around 300ºF/150ºC) and place a pan of hot water on the oven rack below the cheesecake to create steam.

2. How do I prevent my cheesecake from cracking?

To avoid cracks, use a water bath, don’t overmix the batter, and cool the cheesecake gradually in the oven with the door open before transferring it to the fridge.

3. Can I use store-bought cinnamon roll dough for the base?

Yes! While the graham cracker crust adds a classic cheesecake texture, you can swap it for pre-made cinnamon roll dough for an extra cinnamon roll-inspired twist.

4. How long does this cheesecake need to chill before serving?

For the best texture, chill for at least 6 hours, but overnight is ideal to let the flavors meld and the cheesecake fully set.

5. Can I make this cheesecake in advance?

Absolutely! This cheesecake stores well in the fridge for up to 5 days and can be frozen for up to 2 months. Just thaw overnight in the fridge before serving.

Try this recipe and let me know how it turns out—I promise it’s worth every step! 🍰✨

Cheesecake Factory Cinnabon Cheesecake Recipe

Alisha

The Cinnamon Cheesecake from the Cheesecake Factory features a buttery graham cracker crust, a rich cinnamon filling, and a smooth cream cheese frosting, creating a decadent dessert reminiscent of a warm cinnamon roll. Its creamy texture and perfect balance of cinnamon spice make it a standout, indulgent treat.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 10 people

Calories 8440 kcal

Equipment

• - Food processor
• Spatula
• Electric mixer
• - Cheesecake pan (8” or 9” springform pan)
• - Roasting pan (for water bath)
• - Toothpicks (for storing frosting)
• - Piping bag (for frosting) decoration)

Ingredients

  

• Base Ingredients
• 125 g unsalted butter softened
• 125 ml vegetable oil
• 250 g brown sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 250 g self-raising flour
• 60 ml whole milk
• 300 ml whole milk additional
• 1 tablespoon ground cinnamon
• Cheesecake Layer
• 800 g full-fat cream cheese
• 200 g granulated sugar
• 60 g corn flour
• 300 ml double cream
• 160 g melted white chocolate
• 50 g unsalted butter melted
• 100 g brown sugar
• Ground cinnamon as needed
• Crust
• 1 ½ cups 180 grams graham cracker crumbs (or digestive biscuits)
• ¼ cup 55 grams brown sugar
• ½ tsp cinnamon
• 6 tbsp 85 grams unsalted butter, melted
• Cream Cheese Frosting
• 200 g unsalted butter
• 200 g icing sugar sieved
• 400 g full-fat cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 240 ml heavy whipping cream
• 1-2 tsp cinnamon powder
• Cheesecake Filling
• 907 g cream cheese softened
• 220 g brown sugar
• ¼ cup 50 grams granulated sugar
• ½ cup 120 grams sour cream
• 4 large eggs
• 1 tbsp vanilla extract
• ½ tsp salt
• Cinnamon Filling
• 1 ¼ cups 281g light brown sugar, packed
• 5 tbsp ground cinnamon
• ¾ cup 98g all-purpose flour
• ½ cup 112g unsalted butter, melted

Instructions

 

• Preheat and Prepare the Crust
• Preheat the oven to 325ºF.
• Place graham crackers in a food processor and pulse until you achieve fine crumbs.
• In a bowl, combine brown sugar, cinnamon, and crumbs.
• Add the melted butter and stir with a spatula until blended.
• Press the mixture into an 8-inch cheesecake or 9-inch springform pan.
• Bake for approximately 10 minutes.
• Once finished, remove it from the oven and let it cool.
• Prepare the Cheesecake Batter
• Beat the cream cheese on medium speed for 3 minutes.
• Add granulated sugar, sour cream, eggs, vanilla, and salt, mixing everything well until fully combined.
• Scrape down the sides of the bowl and mix again until smooth.
• Pour one-third of the batter into the cooled crust.
• Add one-third of the cinnamon filling and swirl it with a knife to create an appealing pattern.
• Repeat with the remaining batter and cinnamon filling, spreading it evenly.
• Water Bath and Baking Process
• Wrap the bottom of the pan with aluminum foil to prevent water from entering during the water bath.
• Place the pan into a larger roasting pan and add hot water around it.
• Bake for 60 to 75 minutes.
• To check for doneness, gently jiggle the pan—the center should jiggle a bit, while the edges should be set.
• After baking, turn off the oven and leave the cheesecake inside for 1 hour, then transfer it to the fridge to chill for at least 6 hours.
• Cream Cheese Frosting
• Beat the cream cheese with an electric mixer, then add powdered sugar and mix until smooth.
• Whip heavy cream until stiff peaks form, and gently fold it into the cream cheese mixture.
• Once the cheesecake is chilled, pipe the frosting onto the top in a swirl and decorate with a sprinkle of cinnamon.
• Optional Toppings and Serving Suggestions
• Drizzle with caramel, or add chopped pecans for extra flavor and crunch.
• For a tasty treat, serve with a scoop of vanilla ice cream or drizzle with Salted Caramel Sauce or Hot Fudge Sauce.
• This cheesecake pairs wonderfully with a cup of espresso or a cozy mug of hot chocolate.

Notes

Make sure to chill the cheesecake for at least 6 hours before serving.
This recipe can be customized by adding optional toppings like caramel, chopped pecans, or a scoop of vanilla ice cream.

Keyword Cheesecake Factory Cinnabon Cheesecake Recipe