Ingredients: |
Ingredients: 8 mini cinnabons or 1 pkg cinnamon (halved vertically)
4 pkg (8 oz each) cream cheese, room temp
1½ cup sugar
5 eggs
1 8oz pkg sour cream
¼ cup flour
1 tbsp vanilla
Topping:
3 oz cream cheese
3 tbsp butter, room temp
1 cup icing sugar
1 tbsp milk
Drizzle:
2 tbsp packed brown sugar
1 tbsp butter, room temp
¼ tsp ground cinnamon
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Directions: |
Directions:Use a 10" spring form pan, coat with cooking spray. Position racks in centre and lower third of oven. Preheat oven to 325º F. Line bottom of pan with cinnamon buns cut side down. On med-high speed beat cream cheese and sugar until light and fluffy, 2-3 minutes. Beat in eggs one at a time. Add sour cream, flour and vanilla until combined. Pour over buns. Bake for 1 hour or until centre jiggles slightly. Turn oven off and leave cheesecake in oven with door closed for 1 hour. Remove and cool completely on rack. Refrigerate over night.
For topping, beat the cream cheese and butter on med-high until blended, 1-2 minutes. Gradually beat in sugar, then milk until light and fluffy, 2-3 minutes. Reserve.
For drizzle, in small microwave safe bowl, mix brown sugar, butter and cinnamon until blended. Microwave on high in 15 second intervals, stirring until mixture is melted and smooth, cool slightly. Transfer to plastic sandwich bag. Snip corner. Spread topping over cheesecake top. Pipe thin line of drizzle in concentric circles over topping. Using toothpick pull lines through drizzle, alternating directions to create pattern. |
This recipe for Cinnabon Cheesecake is from