BEST Cinnabon Cheesecake

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Description
A rich and indulgent dessert that blends the gooey cinnamon swirl of a Cinnabon cinnamon roll with the creamy, tangy delight of a New York-style cheesecake. It’s a show-stopping treat that delivers sweet, spiced perfection in every bite.

Origin
This dessert draws inspiration from two American favorites—Cinnabon (founded in Seattle, Washington) and classic cheesecake, particularly the New York-style. The recipe merges them into one decadent, layered creation that’s popular in bakeries and homes across the U.S.

Ingredients with Quantities

For the Cinnamon Roll Base:

  • 1 ½ cups all-purpose flour
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1 ¼ tsp instant yeast
  • ½ cup warm milk (about 110°F / 43°C)
  • 2 tbsp unsalted butter, melted
  • 1 egg

Cinnamon Sugar Filling:

  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 3 tbsp unsalted butter, softened

For the Cheesecake Layer:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

Cream Cheese Frosting (Optional):

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • ¾ cup powdered sugar
  • ½ tsp vanilla extract
  • 1–2 tbsp milk (to thin as needed)

Optional Ingredients

  • ½ tsp ground nutmeg (for extra warmth)
  • 1 tsp espresso powder (to enhance depth in cheesecake)
  • Chopped pecans or walnuts (for texture)
  • Maple extract (for deeper flavor in frosting)

Instructions

  1. Make the Dough: In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Mix until a soft dough forms. Knead for about 5–7 minutes until smooth. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Prepare Cinnamon Filling: Mix brown sugar and cinnamon together. Roll out the dough into a rectangle (about 10×14 inches). Spread softened butter over the dough, sprinkle with cinnamon-sugar, then roll it up tightly. Cut into ½-inch slices.
  3. Make the Base: Grease a 9-inch springform pan. Press the cinnamon roll slices into the bottom to form a crust. Par-bake at 350°F (175°C) for 10–12 minutes. Remove and let cool slightly.
  4. Make Cheesecake Batter: Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, then stir in vanilla and sour cream. Beat until creamy and lump-free.
  5. Assemble: Pour cheesecake batter over the cinnamon roll base. Optionally swirl a bit of cinnamon-sugar mixture into the top for a marbled effect.
  6. Bake: Bake at 325°F (160°C) for 50–60 minutes. The center should jiggle slightly when done. Turn off oven, crack the door, and let it cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
  7. Make Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and a little milk until smooth and spreadable. Frost the chilled cheesecake before serving.

Tips for Success
Use room temperature ingredients to avoid lumps in the cheesecake. Use a water bath during baking to prevent cracks. Chill the cheesecake overnight for best flavor and texture. Slice with a warm knife for clean edges.

Recommendations
Serve with a hot cup of coffee, chai, or caramel latte. Garnish with a dusting of cinnamon or a drizzle of caramel sauce. Add toasted nuts on top for crunch. Try using Biscoff or graham cracker crust if you want to skip the cinnamon roll dough.

Nutrition per slice (based on 12 servings, approximate)
Calories: 490
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 42g
Sugar: 30g
Protein: 8g
Fiber: 1g
Sodium: 310mg

Let me know if you want a simpler version, printable format, or a variation (like no-bake or gluten-free)!

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