Cinnamon Bun Cheesecake
Total Time
Prep: 20 min. Cook: 180 min.
Makes
10 servings
Ingredients
One 9 inch spring form pan sprayed with non-stick spray
One large piece of heavy duty foil to cover whole outside pan
Preheat oven to 325 degrees
Crust:
1-3/4 cups crushed graham crackers
1/3 cup brown sugar, packed lightly
6 tablespoons butter, melted
Cinnamon Sauce:
1 cup brown sugar
1/2 cup of light corn syrup
1/4 cup water
2 teaspoons cinnamon
1/2 cup heavy cream
Cinnamon Streusel:
2/3 cups of flour
1/2 cup brown sugar, lightly packed
6 tablespoons cold butter cut into pieces
2 teaspoons cinnamon
Cheesecake batter:
4- 8-oz. packages of cream cheese, room temperature
1-1/2 cups white sugar
1/4 cup flour
2 teaspoons good vanilla extract
4 eggs, room temperature
White Chocolate Drizzle:
6 oz. white chocolate chips or white almond bark
1 tablespoon cooking oil
Directions
Spray the spring form pan with non-stick spray and cover the entire outside of pan with the heavy duty aluminum foil. Set aside.
For crust:
Combine cracker crumbs, brown sugar, cinnamon and melted butter. Mix well. Pat into spring form pan. Set aside.
For cinnamon sauce:
In medium sauce pan, combine brown sugar, water and cinnamon. Heat until mixture starts to boil and sugar is dissolved. Add corn syrup and boil on medium heat another two minutes. Add heavy cream and continue to boil on medium heat for another three minutes. Remove from heat and set aside to cool for about 30 minutes until ready to use.
For the streusel:
Combine flour, brown sugar, cinnamon and cold butter chunks. Mix well until all the flour is incorporated into the butter and sugar. Mixture should be crumbly with no loose flour. Set aside.
Cheese cake batter:
In large bowl or Kitchen Aid Mixer bowl, combine the sugar and flour. With paddle attachment or hand mixer, combine the flour and sugar until incorporated. Add the cream cheese and vanilla. Beat on medium speed until mixture is well combined and fluffy. Scrape down sides of bowl to make sure all is incorporated. Add eggs one at a time, mixing on lowest speed of mixer just until incorporated. Stop mixing right after the fourth egg is incorporated. Remove paddle attachment or beaters and give the mixture a stir by hand to make sure all is incorporated.
Pour cheesecake mixture into prepared pan. Give the cinnamon sauce a quick stir to eliminate any lumps and place tablespoons full of the sauce on top of the cheesecake batter, using half of the sauce and reserving the rest for later to drizzle on sliced cheesecake. Swirl the sauce through the batter with a spoon or knife until well distributed.
Spread the streusel on top of the batter evenly.
Place cheesecake in oven and bake approximately one and a half hours... ovens will vary. Cheesecake should be spongy on the outer rim and slightly jiggly in the middle. Remove from oven and let rest ten minutes. Take a thin sharp knife and run it around the entire pan to loosen the cheesecake to prevent any cracks. Cool another hour.
For chocolate drizzle:
Place a glass bowl over a pan of simmering water, making sure the bowl doesn't touch the water directly. Add the white chocolate chips or white almond bark and the tablespoon oil. Stir until the chocolate is completely melted. Drizzle over the streusel topping on the cheesecake and refrigerate at least 4 hours or overnight.
To serve:
Plate cheesecake on plate. Microwave the remaining cinnamon sauce and drizzle on plate and add the piece of cheesecake or drizzle the sauce directly over the cheesecake.
