JillBurgh
Sous Chef
Okay, I had this idea when I was eating Cinnabon. They make the toppin out of cream cheese, so why not make a cheesecake with the same flavors? These photos are my first try and it was YUMMY! The cracks in the top are a result of the cinnamon mixture I concocted. I used brown sugar, cinnamon and butter to make a "sauce" that I could dollop and swirl around the cake. Butter was the mistake. It melted and started to flow through the cake. And there was a pool of butter all around the inside of the springform. So next time, I will combine the brown sugar and cinnamon with some reserved cheesecake batter and see how that works out.
The crust is cinnamon roll "discs." Bake them for half of the time on the package instructions to keep em gooey and soft through baking of the cake. Also bake a couple of extra "discs" for decorating the top of the cake. The secret ingredient in the cheesecake is lemon. Lemon enhances the cinnamon, and it's an ingredient that Cinnabon uses in their frosting for that distinct flavor. I will post the recipe next.
The crust is cinnamon roll "discs." Bake them for half of the time on the package instructions to keep em gooey and soft through baking of the cake. Also bake a couple of extra "discs" for decorating the top of the cake. The secret ingredient in the cheesecake is lemon. Lemon enhances the cinnamon, and it's an ingredient that Cinnabon uses in their frosting for that distinct flavor. I will post the recipe next.