cinnabon cheesecake

Name: Cinnabon Cheesecake
Cook time: 2 h
Yield: 16
Ingredients: ## CHEESECAKE:; 8 mini - cinnabons or 1 pkg (1 lb. 2 oz.) cinnamon buns, halved vertically; 4 - 8 oz. package(s) cream cheese, room temperature; 1 1/2 cup(s) sugar; 5 large eggs; 1 - 8 oz. package(s) sour cream; 1/4 cup(s) all purpose flour; 1 tablespoon(s) pure vanilla extract; ## TOPPING:; 3 ounce(s) cream cheese; 3 tablespoon(s) butter, room temperature; 1 cup(s) confectioners' sugar; 1 tablespoon(s) milk; ## CINNAMON-SUGAR DRIZZLE:; 2 tablespoon(s) dark brown sugar; 1 tablespoon(s) butter, room temperature; 1/4 teaspoon(s) cinnamon, ground

(1 RATING)

253 Pinches 4 Photos

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Dec 2, 2011

Cinnabon + Cheesecake = PURE HEAVEN! I can't wait to make this one! I just got to find out where I can get the Cinnabon's (it just wont be the same with regular cinnamon buns - I think anyway)!

Rate

prep time

cook time 2 Hr

method ---

yield 16 serving(s)

Ingredients

CHEESECAKE:
8 mini - cinnabons or 1 pkg (1 lb. 2 oz.) cinnamon buns, halved vertically
4 - 8 oz. packages cream cheese, room temperature
1 1/2 cups sugar
5 large eggs
1 - 8 oz. packages sour cream
1/4 cup all purpose flour
1 tablespoon pure vanilla extract
TOPPING:
3 ounces cream cheese
3 tablespoons butter, room temperature
1 cup confectioners' sugar
1 tablespoon milk
CINNAMON-SUGAR DRIZZLE:
2 tablespoons dark brown sugar
1 tablespoon butter, room temperature
1/4 teaspoon cinnamon, ground

How To Make cinnabon cheesecake

Step 1

CHEESECAKE: Position racks in center & lower third of oven. Place large roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees F. Coat 9" springform pan with cooking spray. Line bottom of pan with buns, cut size down.

Step 2

On medium high speed, beat cream cheese & sugar until light & fluffy, 2 - 3 minutes. Beat in eggs, one at a time. Add sour cream, flour & vanilla; beat until combined. Pour over buns in pan. Bake on center rack 1 hour or until center jiggles slightly. Turn oven off. Leave cheesecake in oven with door closed 1 hour. Remove & cool completely on rack. Refrigerate overnight.
Step 3

TOPPING: On medium high, beat cream cheese & butter until blended, 1 - 2 minutes. Gradually beat in sugar, then milk until light & fluffy, 2 - 3 minutes. Reserve.
Step 4

DRIZZLE: In small microwave safe bowl, mix brown sugar, butter & cinnamon until blended. Microwave on HIGH in 15 second intervals, stirring, until mixture is melted & smooth.
Step 5

Spread topping over cheesecake top. Pipe thin line of drizzle in concentric circles over topping. Using toothpick, pull lines through drizzle, alternating directions, to create pattern.
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