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Cinnabon Cinnamon Swirl Cheesecake

This Cinnabon Cinnamon Swirl Cheesecake is super creamy - baked without waterbath and has the perfect smooth top (no cracks!). Buttery graham cracker base, Greek Yogurt cream cheese filling and a cinnamon swirl in the middle that you don't want to skip. Give it a try!

Course Dessert
Cuisine American
Keyword cinnamon roll cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 230 kcal


  • 300 g graham cracker shortbread biscuits or lotus biscuits 3 cups
  • 120 g melted butter 1/2 cup
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

The filling

  • 700 g double cream cheese at room temperature 24 oz
  • 400 g Greek yogurt at room temperature 1 1/2 cup
  • 175 grams sugar
  • 4 tbsp vanilla custard powder or cornstarch
  • 1 tablespoon vanilla extract or butter vanilla flavo
  • 2 teaspoons ground cinnamon
  • 4 large eggs at room temperature

The cinnamon roll layer

  • 80 g brown sugar 1/2 cup
  • 4 tbsp flour
  • 4 teaspoons of cinnamon
  • 1/4 teaspoon salt
  • 2 tbsp butter 30 g melted
  • a few drops of butter vanilla flavor flavor drops - or just skip

The glaze

  • 250 g cream cheese at room temperature 8 oz
  • 120 g powdered sugar 1 cup
  • 2 teaspoons cream or milk


  1. Place digestive biscuits in a ziploc bag and bash into a fine mixture using a rolling pin. Pour into a bowl together with butter. Mix well.Pour into a 26 cm / 9 inch springform pan. Press evenly using the back of a spoon. Place in the freezer for 30 minutes.

The filling

  1. Put the cream cheese in a bowl and whisk briefly on a low heat. Add the rest of the ingredients except for the eggs. Just stir until the ingredients are mixed.
  2. In another bowl, lightly crack the eggs and add them to the cream cheese mixture slowly.
  3. Make the cinnamon roll layer
  4. In a bowl, add brown sugar, cinnamon, and flour. Mix well with a spoon. Then add the butter and stir until it turns into a paste like wet sand.


  1. Pour half of the cream cheese mixture into the mold on top of the cookie crust. Spread evenly with the back of a spoon. Then sprinkle with the cinnamon rol mixl. Finally, pour in the rest of the cream cheese mixture and smoothen out the surface.
  2. Bake in a preheated oven at 130 ° C with top and bottom heat, without convection, on the lower rack for 1 hour and 10 minutes or until the center is still moving if you shake the tin gently.
  3. Take the cake out of the oven and let it cool completely, then put it in the fridge for 8 hours.

  4. Mix together all ingredients for the topping and spread over the cooled or chilled cake. Chill again. Slice and serve.