T.G.I. Friday® Cinnabon® Cheesecake

T.G.I. Friday® Cinnabon® Cheesecake
Cinnabon Cheesecake Cinnamon-swirl cheesecake drizzled with sweet cream cheese. Sinfully Cinnabon®.

Base Batter
3/4 Cup white sugar
1/4 Cup softened butter
1 egg
1/2 Cup milk
1 Tablespoon vanilla extract

sift together
2 Cups flour
2 Teaspoons baking powder
1/2 Teaspoon salt

Cream Cheese Batter
2-8 Ounces cream cheese, softened
1/2 Cup sugar
1 Tablespoon vanilla extract
1 Tablespoon lemon juice (optional)
1 Tablespoon flour
3 eggs

Cinnamon Filling
1/3 Cup butter
1 Cup brown sugar
3 Tablespoons cinnamon

2 Tablespoons cream cheese, softened
2 Tablespoons butter, softened
1 Tablespoon lemon juice
2 Teaspoons vanilla
1 Cup powdered sugar
milk (if needed to thin icing)

Preheat oven to 350 degrees. Grease springform pan.

PREPARE BASE BATTER: Cream sugar, and butter with egg. Add milk and vanilla. Mix well. set aside.

Sift together 2 cups flour, baking powder, and salt. Combine the sifted
ingredients with creamed ingredients. Mix well. Set aside.

CREAM CHEESE BATTER: Cream together all the ingredients for the cream cheese batter together, set aside.

CINNAMON FILLING: Melt butter add mix in the brown sugar and cinnamon; set aside.

ICING: Cream together butter and cream cheese until well combined. Stir in
lemon juice and vanilla. Mix well. Add powdered sugar slowly and mix at low
speed until incorporated well. If icing is too thick, thin with milk.


Spread half of the base batter on the bottom of the prepared springform pan.

Spread the cream cheese batter on top of the base batter in pan. Drop the
remaining half of the base batter by spoonfuls over the top of cheesecake.
Drop the cinnamon filling by spoonfuls over top. With a knife to swirl the
ingredients together.

Bake in preheated 350 degree F oven for about 45 minutes, cake will be puffy and lightly browned. Chill until completely cooled.

To serve drizzled icing over the top.

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