Cinnabon Cheesecake
Growing up, I LOVED Cinnabon! I also love cheesecake!
I married the 2 and made the best keto cheesecake! A Cinnabon Cheesecake!
HOW TO MAKE CINNABON CHEESECAKE
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I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.
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Cinnabon Cheesecake
Ingredients
- FOR THE CRUST
- 1 ½ cups almond flour or pecan meal
- ⅓ cup Natural Sweetener
- ¼ cup salted butter melted
- FOR THE FILLING
- 32 ounces cream cheese about 4 cups, softened
- ¾ cup Natural Sweetener
- ½ cup unsweetened macadamia nut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon Redmond Real salt
- 3 large eggs
- FOR THE CINNABON SWIRL
- 6 tablespoons salted butter
- ½ cup Natural Sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 325 degrees F. Grease a 9 inch springform pan and line with parchment paper. Set aside.
- CRUST: Place all the ingredients into a medium bowl and combine well with a hand mixer until the mixture resembles sand. Press onto bottom of prepared pan. Place in the oven to bake for 8 minutes or until starting to turn golden brown. Remove from oven.
- FILLING: In a large bowl, using a handheld mixer, or in the bowl of a stand mixer, beat the cream cheese, sweetener, almond milk, extracts, and salt until well blended. Add the eggs one at a time, mixing on low speed after each addition just until blended. Pour the batter into the prepared springform pan.
- CINNABON SWIRL: In a saucepan, heat the butter over high heat, stirring often, until the butter froths and brown flecks appear. Whisk in the sweetener, extract, cinnamon, and salt. Remove
- from the heat and let cool slightly.
- Spoon the cinnamon swirl onto the top of the cheesecake batter in the springform pan. Using a knife, cut the cinnamon swirl through the batter several times for a marble effect.
- Set up a water bath: Wrap aluminum foil entirely around the bottom and halfway up the sides of the springform pan to prevent water from leaking into the removable bottom of the springform pan. Place the cheesecake in a roasting pan (or any baking pan with sides) and place the pans into the oven. Pour hot water into the roasting pan so that it comes halfway up the sides of the springform pan.
- Bake for 55 minutes, or until the center is almost set. Remove from the oven and let cool completely in the pan before removing it.
- Refrigerate for 4 hours or overnight before serving. Store leftover cheesecake in the refrigerator for up to 7 days.
Notes
455 calories, 42g fat, 10g protein, 6g carbs, 2g fiber
P:E Ratio 0.2 Nutritional Information (without crust):
345 calories, 31.6g fat, 7g protein, 3.6g carbs, 0.1g fiber
TESTIMONY OF THE DAY
“Ok, for those looking for my latest Keto updates on Jozie and I here it is…
Jozie went from a women’s small/medium to a children’s size 10. She lost 25lbs.
Her daily battles with blood sugar and feeling unwell are GONE!
Her lymphedema is GONE!
Having to eat every couple of hours is GONE!
Anxiety is almost GONE!
Food worries GONE!
Sugar cravings GONE!
She has more energy, has gotten sick less, is happier, never feels hungry, she grew a couple inches which is HUGE for her TS, and she overall feels GREAT!
I lost 50 pounds! My asthma is non existent, my allergies are non existent, my gallbladder issues are gone, my pancreatitis is not active, my skin is better, my hair is thicker and growing, my headaches are better, my back, neck and aches and pains are better, I have more energy, I sleep better, my mood is better, I’m happier, my digestion is better and in general everything is BETTER!
Before we started Keto I prayed for God to help me accept my weight, be healthier and be a better person mentally and physically to better serve Him or help me lose weight to do those things. He aligned our journey with Keto. All the Glory goes to God for helping me which then completely transformed Jozie’s health and future health!
I am so thankful and feel so blessed the Lord gave us the tools and Maria Wojcik Emmerich and Craig Emmerich to completely change our health and ultimately our lives!” – Linda and Jozie
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This recipe sounds great! Is it possible to get the nutrition information without the crust? Thanks in advance!
Sure!
Nutritional Information (without crust)
345 calories, 31.6g fat, 7g protein, 3.6g carbs, 0.1g fiber
What natural sweetener do you suggest? It’s all very confusing to me.
Erythritol or Allulose both work well in this recipe 🙂