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Cheesecake Factory Cinnabon Cheesecake Recipe

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.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
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