Sometimes I consider wearing Tahitian vanilla as a perfume. Cinnamon is my second favourite fragrance. This makes Cinn-a-bon Cheesecake seem like heaven.
Decadent, rich and creamy. You are going to love this special dessert.
- 1-1/2 cups finely crushed cinnamon-raisin cookies or other spice cookies (I used ‘Coffee Breaks’)
- 1/4 cup unsalted butter, melted
- 2 tbs. brown sugar
- 1-1/2 lbs. cream cheese, softened
- 1 c. sugar
- 1/2 c. sour cream
- 4 large eggs
- 2 tsp. pure vanilla extract
- 1/4 c. all-purpose flour
- 1 c. coarsely chopped cinnamon-raisin cookies or other spice cookies
- 1 c. raisins that have been plumped in hot water and drained
- 1/3 c. cinnamon chips, optional
- 1/4 c. butterscotch or caramel sundae topping
- 1 tsp. ground cinnamon mixed with 1/4 c. sugar
- Finishing touch:
- Confectioners’ sugar
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- For Crust, toss cookie crumbs, butter and brown sugar together in bottom of an 8 inch springform pan. Press crust into bottom of pan and spray sides with nonstick cooking spray.
- For Filling, in a mixer bowl, blend cream cheese, sugar and sour cream until smooth, scraping bottom and sides of bowl to incorporate everything, about 3-4 minutes. Stir in eggs, vanilla and flour and blend well, 2-3 minutes.
- Spoon one-third of filling into prepared pan and top with half each of chopped cookies, raisins and cinnamon chips (if using). Drizzle on some butterscotch topping. Dust on some cinnamon sugar. Cover with another third of the cream cheese filling and then dust on more cookies, remaining raisins, more cinnamon chips and more cinnamon sugar. You do not want to have raisins on top because they can scorch.
- Add last bit of filling and finish top of cake with cookie crumbs, cinnamon chips, and a nice dusting of cinnamon sugar. You want to end up with a streusel-looking topping.
- Bake 44-55 minutes. Turn off oven, open oven door and let cool in oven one hour before removing to fridge. Chill cheesecake at least 6 hours or overnight before serving.
- Dust with confectioners’ sugar before serving.
SOURCE: A Passion for Baking by Marcy Goldman