Cinnabon Cheesecake
Tasty Cake - I make this for my boss on his birthday since it is his favorite. I cut back on the sugar from the original (like TGI Fridays).
Tasty Cake - I make this for my boss on his birthday since it is his favorite. I cut back on the sugar from the original (like TGI Fridays).
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup milk
- 1 egg
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- 1/3 cup butter
- 3/4 cup brown sugar
- 2 cup flour
- 2 tablespoons butter softened
- 3 tablespoons cinnamon
- 3/4 cup powdered sugar
- for the base batter
- 1/4 cup softened butter
- sift together
- for the cinnamon filling
- for the icing
- 2 tablespoons cream cheese softened
- milk if needed to thin icing
- Carbohydrate 56.2321841183737 g
- Cholesterol 41.1270425447963 mg
- Fat 10.5955519793662 g
- Fiber 0.912126167036893 g
- Protein 0.995352211798988 g
- Saturated Fat 6.55260432394341 g
- Serving Size 1 1 Serving (92g)
- Sodium 1535.8657362761 mg
- Sugar 55.3200579513368 g
- Trans Fat 0.827553805427513 g
- Calories 311 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Grease springform pan.
- TO PREPARE BASE BATTER:.
- Cream 3/4 cup sugar, 1/4 cup shortening, and 1 egg together; Add milk and vanilla. set aside.
- Sift together 2 cups flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick; set aside.
- TO PREPARE THE CREAM CHEESE BATTER:
- Cream all the ingredients for the cream cheese batter together, set aside.
- TO PREPARE THE CINNAMON FILLING:.
- Melt 1/3 cup butter then mix in the brown sugar and cinnamon; set aside.
- TO PREPARE THE CHEESECAKE:.
- Take the base batter and spread half of it on the bottom of the pan. Next, spread the entire amount of cream cheese batter on top. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. After that take the cinnamon filling and drop spoonfuls over entire top. Once finished, take a knife to swirl the ingredients together.
- Bake in preheated 350 degree F oven for about 45 minutes, cake will be puffy and lightly browned. Let chill and serve with icing drizzled over the top.
- TO PREPARE THE ICING:.
- Cream 2 tbsp cream cheese and 2 tbsp butter together. Stir in lemon juice and vanilla, then powdered sugar. If icing is too thick, thin with milk.
Bakers frequently fail when layering dense batters by dumping heavy mixtures directly onto delicate ones without considering pan physics. Achieving the distinct marbled interior requires understanding how structural weight and thermal conductivity interact inside a springform pan at 350 degrees Fahrenheit.
- Springform pans rely on a tight mechanical seal around a removable base, but liquid batters often seep through loose latches; line the exterior bottom tightly with heavy-duty aluminum foil before filling if your pan shows signs of warping.
- Dropping spoonfuls of the remaining base batter over the cream cheese layer rather than pouring it prevents the heavier bottom stratum from sinking into the lighter dairy filling.
- Swirling the melted butter, brown sugar, and cinnamon mixture with a knife too aggressively creates muddy streaks instead of defined ribbons; drag the blade gently through the top two layers using a continuous S-pattern.
- Extract moisture matters when mixing the icing; using bottled lemon juice introduces excess water compared to freshly squeezed citrus, which will instantly thin the powdered sugar and cream cheese emulsion past the point of drizzling consistency.
Bake the pastry until it reaches a puffy visual state with lightly browned edges, typically taking around 45 minutes depending on your oven's calibration. Chill the finished dessert thoroughly to allow the dairy proteins to set before slicing through the laminated sugar layers.
