This cheesecake brings the best of both worlds: the creamy richness of cheesecake and the cozy flavor of cinnamon. The swirls of cinnamon-sugar not only look beautiful but also add a deliciously spiced ribbon in every bite. It’s a great make-ahead dessert, perfect for impressing guests or enjoying with a cup of coffee. Plus, it’s naturally gluten-free when made with a gluten-free crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Gluten-free graham cracker crumbs
Granulated sugar
Unsalted butter (melted)
For the cinnamon swirl:
Brown sugar
Ground cinnamon
All-purpose gluten-free flour blend
Unsalted butter (melted)
For the cheesecake filling:
Cream cheese (softened)
Granulated sugar
Sour cream
Eggs
Vanilla extract
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
In a small bowl, mix the brown sugar, cinnamon, gluten-free flour, and melted butter to make the cinnamon swirl mixture. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until combined.
Mix in sour cream, then add eggs one at a time, beating gently after each. Stir in vanilla extract.
Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon swirl over the batter and use a knife to swirl gently.
Pour the remaining batter on top and repeat with more cinnamon swirl. Swirl again gently.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Servings and timing
This recipe serves 12. Prep time: 25 minutes Bake time: 60 minutes Cooling and chilling time: 5 hours Total time: 6 hours 25 minutes
Variations
Cinnamon roll crust: Use crushed gluten-free cinnamon cookies instead of graham crackers for extra spice.
Mini cheesecakes: Bake in muffin tins with liners for individual servings.
Topped version: Add cream cheese frosting or a cinnamon glaze after baking.
Nutty: Add chopped pecans to the cinnamon swirl for added texture.
Pumpkin twist: Add a little pumpkin purée and spice to the batter for a fall variation.
Storage/Reheating
Store cheesecake tightly covered in the refrigerator for up to 5 days. For best flavor and texture, let it sit at room temperature for 10–15 minutes before serving. You can also freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw overnight in the refrigerator. Cheesecake should not be reheated.
FAQs
Is this cheesecake gluten-free?
Yes, as long as you use gluten-free graham crackers and gluten-free flour in the swirl, this cheesecake is completely gluten-free.
Can I make this cheesecake without a springform pan?
A springform pan is ideal for easy removal, but you can use a deep pie dish or cake pan—just line it well and allow extra cooling time.
Can I make this ahead of time?
Absolutely. This cheesecake is best when made a day ahead and chilled overnight.
Why does cheesecake crack?
Cracks can form from overbaking or cooling too quickly. Prevent this by not overmixing, baking in a water bath, and letting it cool slowly.
Do I need a water bath?
A water bath helps prevent cracking and ensures even baking, but it’s optional if you’re okay with a slightly rustic look.
Can I use low-fat cream cheese?
Full-fat cream cheese yields the best texture, but you can use a low-fat version—just expect a slightly different consistency.
How do I swirl the cinnamon mixture properly?
Drop spoonfuls on top and gently drag a butter knife through in a figure-eight motion to create ribbons without overmixing.
Can I add a topping?
Yes, whipped cream, cinnamon glaze, or cream cheese frosting all make excellent toppings.
How do I know when it’s done?
The cheesecake should be set around the edges with a slight jiggle in the center. It will firm up as it cools.
Can I use a different sweetener?
Yes, coconut sugar or a sugar substitute like erythritol can be used, though it may slightly change the texture and flavor.
Conclusion
Cinnamon Swirl Cheesecake is a cozy, elegant dessert that brings warmth and indulgence to any occasion. With its smooth, creamy filling and sweet cinnamon layers, it’s a perfect blend of comfort and sophistication. Whether you’re baking for a holiday, a special gathering, or just to satisfy a craving, this gluten-free cheesecake is guaranteed to impress.
Cinnamon Swirl Cheesecake is a rich, creamy dessert layered with a warm cinnamon-sugar swirl over a buttery gluten-free graham cracker crust. It combines the smooth texture of cheesecake with the cozy flavor of cinnamon rolls—perfect for holidays, brunch, or special occasions.
Author:Catherine
Prep Time:25 minutes
Cook Time:60 minutes
Total Time:6 hours 25 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
For the crust:
1 1/2 cups gluten-free graham cracker crumbs
2 tbsp granulated sugar
1/4 cup unsalted butter, melted
For the cinnamon swirl:
1/3 cup brown sugar
1 1/2 tsp ground cinnamon
1 tbsp gluten-free all-purpose flour blend
2 tbsp unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tsp vanilla extract
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix gluten-free graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
In a small bowl, combine brown sugar, cinnamon, gluten-free flour, and melted butter to make the swirl mixture. Set aside.
In a large bowl, beat cream cheese until smooth. Add granulated sugar and mix until combined.
Mix in sour cream. Add eggs one at a time, beating gently after each. Stir in vanilla extract.
Pour half the cheesecake batter over the cooled crust. Drop spoonfuls of the cinnamon swirl mixture over it and gently swirl with a knife.
Pour remaining batter over the top and repeat with the rest of the cinnamon swirl mixture. Swirl again.
Bake for 50–60 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Notes
Use full-fat cream cheese for the creamiest texture.A water bath helps prevent cracking but is optional.Store in fridge for up to 5 days or freeze individual slices for up to 1 month.Let sit at room temp 10–15 minutes before serving for best texture.Top with whipped cream or cinnamon glaze for added flair.
