Creamy Cinnabon®-inspired cheesecake with buttery cinnamon swirls and a graham crust.

Scale

1½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup melted butter

24 oz cream cheese (room temp)

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

½ cup brown sugar

1 tbsp cinnamon

2 tbsp flour

3 tbsp melted butter

1. Preheat oven to 325°F and line a springform pan with parchment.

2. Combine crust ingredients and press into pan. Bake for 10 minutes.

3. Mix cream cheese and sugar until smooth. Add eggs one at a time.

4. Add sour cream and vanilla. Mix until smooth.

5. Mix swirl ingredients in a separate bowl.

6. Pour half batter into pan. Add spoonfuls of swirl mixture.

7. Add remaining batter and swirl again.

8. Bake in water bath for 60–70 minutes.

9. Let rest in oven with door cracked for 1 hour.

10. Refrigerate for 4–6 hours before serving.

Use a skewer for a perfect marbling effect.

Best served chilled with whipped cream or caramel drizzle.

Can be frozen for up to 2 months in airtight containers.

Keywords: Cinnamon Swirl Cheesecake, Cinnabon, easy cheesecake, no crack cheesecake