If you only make one thing for Thanksgiving dessert (or any dessert) this should be it! My sister made this Cheesecake from my favorite book last month for Canadian Thanksgiving and it’s been all I could think about ever since!
This is cinnamon bun cheesecake heaven on a plate!
The crust is made from cinnamon danish cookies and the centre of the cake is studded with cookies, cinnamon sugar and raisins. If I had not of tasted this cheesecake baked with the raisins, I would have opted to leave them out but they really do add something special. The original recipe also includes cinnamon chips and caramel sauce through out the cake which I left out but I did finish the top off with a bit of caramel sundae topping.
Cinnabun Cheesecake recipe adapted from A Passion for Baking
For the Crust
- 1 1/2 cups finely crushed cinnamon cookies *I used DARE cinnamon danish cookies
- 1/4 cup unsalted butter, melted
- 2 tbsp brown sugar
- 1 1/2 pounds cream cheese at room temperature (3 packages)
- 1 cup sugar
- 1/2 cup whipping cream
- 4 large eggs
- 2 tsp vanilla extract
- 1/4 cup all purpose flour
- 1 cup coarse chopped cinnamon cookies
- 1 cup raisins *plump the raisins by soaking them in hot water and then drying them off with a tea towel.
- 1 tsp cinnamon mixed with 1/4 cup sugar.
- Caramel sundae topping
Preheat the oven to 325 degrees and line a cookie sheet with parchment. Spray an 8″ springform pan with non stick cooking spray (my pan may have 9 inches…I’m not 100% sure)
For the crust, mix the cookies, sugar and add melted butter and press into the bottom of the springform pan.
In the bowl of a mixer, blend the cream cheese, sugar and whipping cream until smooth. Be sure to scrape the bottom of the bowl with a spatula often. Mix 3-4 minutes until very smooth. Stir in the eggs, flour and vanilla and continue to beat until smooth for another 3 minutes.
Pour a third of the filling on top of the crust, followed by a handful of the chopped cookies and a half of the raisins. Sprinkle with cinnamon sugar. Repeat with another layer of filling and cookies, raisins and cinnamon sugar. Top with filling and a final topping of chopped cookies and cinnamon sugar (no raisins on the top)
Bake 45-55 minutes (I baked longer, at 55 minutes the middle of the cake was really jiggly, so I continued to check every 5 minutes and added a total of 15 minutes to the baking time. I knew it was done when the middle jiggled just slightly when I moved the pan)
DO NOT TAKE IT OUT OF THE OVEN!
Turn the oven off and crack the door open slightly and let the cake cool in the oven for 1 hour. (This is not easy with a 1 yr old in the house but the smell will make guarding the oven door all worthwhile)
Chill the cake in the fridge for at least 6 hours, or overnight before serving.