This cinnamon swirl cheesecake combines everything you love about gooey cinnamon buns and rich creamy cheesecake in one irresistible dessert. Swirls of buttery cinnamon-sugar, a smooth and creamy cheese filling, and a sweet graham cracker crust make every bite unforgettable.

If you’ve ever stood between choosing a cinnamon bun or cheesecake for dessert, this recipe solves that problem beautifully. This cinnamon swirl cheesecake combines the rich creamy tang of classic cheesecake with buttery cinnamon-sugar swirls and a sweet graham cracker crust.

Every bite has everything you want in a decadent dessert, the smooth creaminess of cheesecake, warm cinnamon flavor, soft buttery crumbs, and that nostalgic cinnamon bun feeling we all love. It’s the kind of dessert that disappears quickly and has everyone asking for the recipe.

Perfect for Shabbos, Shavuos, entertaining, or simply when you need a truly special treat.

For another fresh take on cheesecake, try my cookie dough cheesecake squares!

Cinnamon Swirl Cheesecake

This cinnamon bun cheesecake combines everything you love about gooey cinnamon buns and rich creamy cheesecake in one irresistible dessert.

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Ingredients

Crumbs:

12 graham cracker boards (approx.)
⅓ cup butter, melted
⅓ cup light brown sugar
½ tsp cinnamon

Cinnamon Filling

⅓ cup butter, melted
¾ cup light brown sugar
⅔ cup flour
1 Tbsp cinnamon

Cheesecake

2 (8-oz) containers whipped cream cheese
2 eggs
½ cup sugar
6 oz vanilla Greek yogurt

Instructions

Preheat oven to 350°F.
Place graham crackers in a food processor fitted with the s-blade. Pulse until it forms fine crumbs. Add remaining crumb ingredients. Pulse until mixed.
Press the crumbs into the bottom and up the sides a springform or deep 9" round pan.
Place crust in the fridge to chill while you prepare filling.
In a small bowl, combine all cinnamon filliing ingredients until it reaches the consistency of wet sand. Set aside.
For the cheesecake, place all ingredients in a bowl and mix with an electric mixture until well incorporated.
To assemble, take the crust out of the fridge. Gently pour half the batter into the crust.
Sprinkle half the cinnamon filling over the batter and gently swirl it in with a knife.
Pour remaining cheesecake batter on top. Sprinkle with remaining cinnamon filling and swirl it in.
Bake for 45 minutes. Let cool completely and then refrigerate to allow it to fully set.