Cinn-a-Bun Cheesecake
There are no words in the English language to describe how good this cheesecake is. It’s so good that I don’t even have an excuse in my head when I eat it. “Oh, it’s Valentine’s Day” or “Oh, I worked out this morning” don’t even enter my head. I don’t care. It’s that good. And that’s why I tried to pawn off pieces to the neighbors — so I don’t give myself a stomach ache.
Now without further adieu . . .
Cinn-a-bun Cheesecake
Ingredients:
Crust:
1 1/2 c finely crushed Mother's Iced Oatmeal cookies or any spice cookie
1/4 c butter, melted
2 T brown sugarFilling:
3 8-oz packages cream cheese, softened
1 c sugar
1/2 c sour cream or whipping cream
4 eggs
2 tsp vanilla
1/4 c flour
1 c coarsely chopped cookies (same kind as above)
1 c raisins (optional)
1/4 c butterscotch or caramel sundae topping
1 tsp cinnamon mixed with 1/4 c sugarDirections:
Preheat oven to 325. Place a pan of water on the bottom rack.
For crust, mix cookie crumbs, butter and brown sugar and press into the bottom of an 8-inch springform pan. Spray the sides of the pan with non-stick cooking spray.
For filling, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes.
Spoon 1/3 of filling into pan and top with half of each chopped cookies and raisins. Drizzle on some butterscotch topping. Dust on some cinnamon sugar mixture. Pour on another 1/3 of cream cheese mixture and other layers. Add last bit of cream cheese filling and finish top of cake with cookies and cinnamon sugar.
Bake 50-55 minutes or until cheesecake is set about 2 inches from the side and wiggles slightly in the center. Turn oven off, leave door open and let cheesecake cool until you can take it out of the oven without oven mitts. Leave cheesecake on the counter until it's room temperature, then refrigerate overnight.
Serve with whipped cream and butterscotch topping.
Nat's Notes:
1. I used light cream cheese and sour cream, although I think all hopes of improving the calorie count were already lost.
2. I didn't add raisins because I don't like 'em.adapted from A Passion for Baking by Marcy Goldman
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Randi — March 5, 2010 @ 8:02 pm
Did you bake the cheesecake in a water bath? It looks delicious. Thanks!
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Natalie — March 5, 2010 @ 8:18 pm
Hi Randi! I think that particular one wasn't cooked in a water bath. That was before I discovered that water baths were part of the secret to a no-crack top! (Along with gradual cooling…) If I made it again, I'd probably do the water bath.
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The Double Dipped Life — May 20, 2010 @ 4:02 pm
Oh, wow! This looks absolutely divine!
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Jamie — July 18, 2010 @ 5:03 pm
OMG! We made this last weekend and it was the BEST cheesecake I have ever had! We found a limited edition apple cinnamon topping and used it along with the caramel. YUM!
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Natalie @ Perrys' Plate — July 18, 2010 @ 5:26 pm
Jamie – I always get especially happy when someone tries this cheesecake. Isn't it to die for?! That topping you used sounds like a delicious addition, too.
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greateight — December 13, 2010 @ 8:46 pm
Wow I came for the recipe to make the cinnamon buns and saw this….hmmmmm…..have to make. : ) Thank you
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bschock10 — January 16, 2011 @ 11:18 pm
This looks absolutely delicious, and I will be trying this recipe ASAP! Thanks for sharing!
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Kenneth — February 11, 2011 @ 4:42 am
Made this at work today. It's in the fridge overnight and I'll see how ppl like it tomorrow! That is, after I try a piece first.. ;)
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Michaela — February 15, 2011 @ 5:14 am
I don't like cheesecake, but in a paragraph, you made me want to try this! I even read your description aloud to everybody in the room.. wonderful!
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Kevin — February 16, 2011 @ 1:50 am
Now this is just decadent! Pass me a slice please!
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iBro — May 11, 2011 @ 8:54 am
I'm defending my Physics senior thesis tomorrow afternoon, and promised to bring a treat for the faculty. This cheesecake is in my oven as we speak – Hopefully it coerces my professors into a merciful critique…Thanks for the great recipe!
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Natalie @ Perrys' Plate — May 11, 2011 @ 2:47 pm
iBro – Good luck defending your thesis! I must warn you… if the faculty is eating this cheesecake while you're presenting, they might not hear a word you say. :)
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Rebecca — June 16, 2011 @ 9:08 pm
Yay, I'm making this for Father's Day, and guess who's more excited about it… *blush*
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Lynne — June 29, 2011 @ 4:25 am
Natalie,
OH MY GOODNESS!!!!!!!!!!!!!!
I made this yesterday and it was the best cheesecake I have ever had and the family LOVED it!!!! Thank you SO much for the recipe!!
Here's the link in case you want to take a look: http://365daysofbaking.blogspot.com/2011/06/day-148-cinn-bun-cheesecake.html
WE LOVE YOU, NATALIE!!
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Jess — July 26, 2011 @ 12:35 am
OH MY GOSH! First of all, I am obsessed with Marcy Goldman and her book. And second, I have had my eye on this recipe forever but haven't been brave enough to try it out. This looks fantastic!!
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Valerie — September 5, 2011 @ 9:59 am
I have only 1 word for you cheesecake… PERFECT!! Yes it is… Just love it!
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KINGRPG — September 6, 2011 @ 12:01 am
It is the most beautiful cake.
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Nicartan — September 7, 2011 @ 4:04 am
What is warm bath?
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Natalie — September 7, 2011 @ 10:42 pm
Nicartan – A water bath? It's when you put the cheesecake pan in a larger dish filled with about an inch of water. It helps to cook the cheesecake more gently to avoid cracks and scorching.
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Jen — September 18, 2011 @ 5:18 am
yowsers. Cheesecake AND cinnamon rolls…two of my favorite things…nummy!!
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lmcteer — September 28, 2011 @ 1:32 pm
wondering if the cookies have to be chewy or if they are the crunchy kind? Thanks!
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JDaniel4's Mom — November 15, 2011 @ 5:37 pm
This looks really incredible!
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Erin — March 21, 2012 @ 2:17 pm
Okay, I made this today and its cooling right now in the oven. I followed the directions exactly (except I used a 9-inch springform pan instead of a 8-inch) and there are cracks on the top. I did put the pan full of water on the bottom rack so did this happen because of the difference in pan size? What could I do differently so I don’t get cracks in my cake?
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Natalie replied: — March 21st, 2012 @ 3:34 pm
Hi Erin! To tell you the truth, I don’t think I’ve made this particular cheesecake crack-free. It has so much extra “stuff” in it, I’m not sure it’s possible. But to minimize them, you could try wrapping the bottom of the springform pan (either size, I don’t think the size matters) in foil, then placing it directly in the pan of water. I hope that helps!!
Erin — March 21, 2012 @ 3:39 pm
Thanks Natalie for your honesty. I was worried I made a serious error somewhere not to be repeated if this was to turn out superb. As luck would have it, the cooling down process lessened the cracks and while it sits now on my counter it doesn’t look like a lost cause anymore.
My oldest daughter wanted this for her birthday treat and I didn’t want to disappoint. Thanks for the quick response and willingness to help. Love your blog.
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Natalie replied: — March 21st, 2012 @ 3:45 pm
Glad things turned out better!! Happy Birthday to your daughter! She’s a girl after my own heart — I’d pick this cheesecake on my birthday, too :)
Erin — March 22, 2012 @ 7:29 am
It turned out perfectly! Thank you!
http://i1215.photobucket.com/albums/cc516/Schmiedte/Gabbyscinn-a-buncheesecake.jpg
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Kari — April 10, 2012 @ 10:01 pm
I bought soft oatmeal cookies and a gingersnap sort of cookie. Those seemed to be the closest to what you suggested. Now which one should I use??? Oh no, I’m making this tomorrow for someone’s birthday. Why do I always try out new recipes for important events? :)
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Marti Doull — December 6, 2012 @ 11:42 am
I love your recipes. Thank you so much for the time and effort you put into sharing them. I have 18 people coming for Christmas and want to get some of my cooking out of the way before they get here. Do you think I can freeze this cheesecake? I made it last year for my fam and they loved it-but it hadn’t been frozen.
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