Cheesecake Factory Cinnabon Cheesecake Recipe

Prepare the graham cracker crust by mixing graham cracker crumbs, brown sugar, ground cinnamon, and melted unsalted butter. Press the mixture into the bottom of an 8- or 9-inch springform pan.

For the cinnamon swirl filling, combine brown sugar, all-purpose flour, ground cinnamon, and melted unsalted butter in a bowl and mix well.

In a separate bowl, prepare the cheesecake batter by beating softened cream cheese, brown sugar, granulated sugar, sour cream, eggs, vanilla extract, and salt until smooth.

Pour half of the cheesecake batter into the crust, then add the cinnamon swirl filling, and top with the remaining cheesecake batter. Use an offset spatula or butter knife to swirl the filling into the batter.

Wrap the springform pan in aluminum foil and place it in a large roasting pan. Fill the roasting pan with water to create a water bath.

Bake in a preheated oven at 325°F for 60-75 minutes until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven for 1 hour, then remove and cool at room temperature for another hour.

Chill the cheesecake in the refrigerator for at least 6 hours or overnight before serving.

For the cream cheese frosting, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.

Pipe the cream cheese frosting on top of the chilled cheesecake before serving.

Equipment Needed

Spice Level:

Allergens