Cheesecake Factory Cinnabon Cheesecake: Indulge In A Sinful Delight

Cheesecake Factory Cinnabon Cheesecake: Indulge In A Sinful Delight

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Wendy's Classic Big Bacon Cheddar Chicken Sandwich Nutrition Facts
Wendy's Classic Big Bacon Cheddar Chicken Sandwich Nutrition Facts from fastfoodnutrition.org

Are you ready to indulge in a sinful delight that will make your taste buds go wild? Then, get ready to try out the famous Cheesecake Factory Cinnabon Cheesecake! This dessert combines two of the most delicious treats out there: cinnamon rolls and cheesecake.

Don’t worry if you’re not a pro in the kitchen. We’ve got you covered with two easy-to-follow recipes that will make you look like a professional pastry chef. So, let’s get started!

Recipe 1: Classic Cheesecake Factory Cinnabon Cheesecake

Ingredients:

  • 1 1/2 cups cinnamon graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup cinnamon
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F.
  2. Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
  4. In a large bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
  5. Add the eggs one at a time, beating after each addition.
  6. Stir in the flour and cinnamon until well combined.
  7. Pour the mixture over the crust and bake for 1 hour and 10 minutes.
  8. Mix the sour cream, 1/2 cup of sugar, and vanilla extract in a bowl.
  9. Spread the mixture over the cheesecake and bake for an additional 5 minutes.
  10. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours.
  11. Serve and enjoy!
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Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 590
  • Total Fat: 40g
  • Saturated Fat: 22g
  • Cholesterol: 190mg
  • Sodium: 330mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 1g
  • Sugars: 38g
  • Protein: 8g

Cooking Time:

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour and 15 minutes
  • Chilling Time: 4 hours
  • Total Time: 5 hours and 45 minutes

Equipment:

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer

Serving Suggestions:

  • Serve with a dollop of whipped cream or a drizzle of caramel sauce on top.
  • Pair with a hot cup of coffee or tea.

Variations:

  • For a chocolate twist, add 1/4 cup of cocoa powder to the cheesecake mixture.
  • Add chopped nuts or chocolate chips to the crust for extra texture.

Substitutions:

  • Replace cinnamon graham crackers with regular graham crackers or even Oreos.
  • Use light cream cheese and sour cream for a lighter version of the dessert.

Storage:

  • Refrigerate the cheesecake in an airtight container for up to 5 days.
  • Freeze the cheesecake for up to 2 months by wrapping it tightly in plastic wrap and then in foil.

Tips:

  • Make sure all of the ingredients are at room temperature before mixing to ensure a smooth and creamy texture.
  • Don’t overmix the cheesecake mixture or it could become too dense.
  • Use a water bath while baking to prevent cracks from forming on the surface of the cheesecake.

Frequently Asked Questions:

  • Can I use a different type of crust?
  • Yes, you can use a regular graham cracker crust or even an Oreo crust.

  • Can I freeze the cheesecake?
  • Yes, you can freeze the cheesecake for up to 2 months.

  • Can I substitute any of the ingredients?
  • Yes, you can use light cream cheese and sour cream for a lighter version of the dessert.

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Recipe 2: No-Bake Cheesecake Factory Cinnabon Cheesecake

Ingredients:

  • 1 1/2 cups cinnamon graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup cinnamon
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions:

  1. Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl until well combined.
  2. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
  3. In a large bowl, beat the cream cheese until smooth.
  4. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon, and beat until fluffy.
  5. Stir in the sour cream, 1/2 cup of sugar, and vanilla extract until well combined.
  6. Pour the mixture over the crust and refrigerate for at least 4 hours or overnight.
  7. Serve and enjoy!

Nutritional Information:

  • Serving Size: 1 slice
  • Calories: 590
  • Total Fat: 40g
  • Saturated Fat: 22g
  • Cholesterol: 190mg
  • Sodium: 330mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 1g
  • Sugars: 38g
  • Protein: 8g

Cooking Time:

  • Preparation Time: 30 minutes
  • Chilling Time: 4 hours or overnight
  • Total Time: 4 hours and 30 minutes

Equipment:

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer

Serving Suggestions:

  • Serve with a dollop of whipped cream or a drizzle of caramel sauce on top.
  • Pair with a hot cup of coffee or tea.

Variations:

  • For a chocolate twist, add 1/4 cup of cocoa powder to the cheesecake mixture.
  • Add chopped nuts or chocolate chips to the crust for extra texture.

Substitutions:

  • Replace

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