Cinnabon® Cinnamon Swirl Cheesecake Recipe
Layers of Cinnabon® Cinnamon Cheesecake and Vanilla Crunch Cake Topped with Cream Cheese Frosting and Caramel. (1370 cal)
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Ingredients
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Vanilla Crunch Cake
Cinnamon Swirl Cheesecake
Cream Cheese Frosting & Caramel
Assembly & Equipment
Method
Vanilla Crunch Cake
- 1
- 2
Make dry and wet mixes
In a medium bowl whisk together all-purpose flour, 1 cup granulated sugar (batter), baking powder and 1/2 tsp salt until evenly combined.
- 3
Cream butter and combine batter
In a separate bowl, beat 1/2 cup room-temperature unsalted butter until smooth. Add the eggs one at a time, mixing after each, then add 2 tsp vanilla. Gradually add the dry flour mixture alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients, mixing just until combined and smooth.
- 4
Prepare crunch topping
In a small bowl combine 1 cup crushed vanilla wafers, 2 tbs granulated sugar (crunch), and 3 tbs melted unsalted butter. Mix with a fork until evenly moistened and crumbly. If using, stir in 2 tbs turbinado sugar for extra crunch.
- 5
Assemble and bake cake layer
Spread the vanilla cake batter evenly into the prepared springform pan. Sprinkle the crunch mixture evenly over the top of the batter. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of the cake layer comes out clean. Remove from oven and let cool on a wire rack for at least 30 minutes (cake must be cooled before adding cheesecake layer).
Cinnamon Swirl Cheesecake
- 6
Lower oven temperature
Reduce oven temperature to 325°F (160°C). Keep the baked cake layer in the springform pan; this will serve as the bottom layer for the cheesecake.
- 7
Make cheesecake filling
In a large bowl, beat 680 g room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add 3/4 cup granulated sugar (cheesecake) and 1/4 tsp salt and beat until combined. Mix in 1/2 cup sour cream and 1 tsp vanilla. Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition; mix only until just combined to avoid incorporating air.
- 8
Make cinnamon swirl
In a small bowl combine 1/2 cup brown sugar, 2 tbs ground cinnamon and 1/4 cup melted butter. Stir until smooth and spreadable; set aside.
- 9
Layer batter and swirl
Pour about half of the cheesecake batter evenly over the cooled vanilla cake layer. Drop tablespoon-sized dollops of half the cinnamon swirl mixture over the batter. Pour the remaining cheesecake batter over, smoothing the top. Drop the remaining cinnamon mixture in small spoonfuls across the top. Use a clean butter knife or skewer to make 6–8 figure-eight or S-shaped swirls to distribute the cinnamon mixture through the cheesecake without over-mixing.
- 10
Prepare pan for water bath
Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan into a larger roasting pan.
Assembly & Baking
- 11
Bake in water bath
Carefully pour about 2 cups of hot water into the roasting pan around the wrapped springform so the water comes about halfway up the sides of the springform. Transfer to the oven and bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center still has a slight jiggle (it should not be liquid).
- 12
Cool gradually
Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After 1 hour, remove from the oven and carefully lift the springform from the water bath; remove foil. Place the cheesecake on a wire rack and let cool to room temperature (about 1 hour).
- 13
Chill
Cover the cheesecake loosely with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight, until fully set and firm.
Cream Cheese Frosting & Caramel
- 14
Make the cream cheese frosting
In a medium bowl beat 227 g softened cream cheese with 4 tbs softened unsalted butter until smooth and lump-free. Gradually add 1.5 cups powdered sugar and 1 tsp vanilla extract, mixing until smooth. Add 2 tbs heavy cream, 1 tbs at a time, until the frosting reaches a spreadable consistency. Chill briefly if too soft.
- 15
Make the caramel sauce
In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 1/4 cup water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns a deep amber color (watch closely to avoid burning). Remove from heat and carefully whisk in 1/2 cup heavy cream (mixture will bubble vigorously), then stir in 2 tbs unsalted butter until smooth. Stir in 1/2 tsp sea salt. Let the caramel cool to a warm, pourable consistency before using. If caramel hardens, gently warm to loosen.
- 16
Frost and finish
After the cheesecake is fully chilled, run a thin knife around the pan sides and unlock the springform. Transfer the cheesecake to a serving plate if desired. Spread the cream cheese frosting evenly over the top of the chilled cheesecake. For a clean finished edge, chill 15–30 minutes to let the frosting set. Drizzle the warm (not hot) caramel sauce over the top in lines or a spiral; allow any excess to drip down the sides for a finished look. Optionally sprinkle a few extra crushed vanilla wafers or a light dusting of cinnamon on top for garnish.
