Sunday, September 25, 2011

Cinnamon Cheesecake


I’ve disappeared from the blogging world for some time, I know.  I can’t even guarantee that I’ll be more consistent from here on out.  But I’m still here, cooking and baking b/w everything else, including working, working out, remodeling a house, trying to plan and open a bakery, spending time with my love, my family and friends.  I don’t juggle it all well, so I am hoping that I’ll learn soon.  But one of the reasons why I’ve disappeared is b/c I’ve been having a hard time juggling everyone and everything. 

Anyone with any advice would be super! 

On to more important things…


Cinnamon Cheesecake


1 box of carrot cake or spice cake box mix

1/2-3/4 stick of butter, melted

1 tsp cinnamon extract

4 (8 oz) pkgs of cream cheese, softened to room temp

1 1/3 cups organic white sugar

2 tsp ground cinnamon

2 tsp vanilla extract

1 tsp cinnamon extract

4 large eggs, at room temp

1 1/3 cups naturally flavored vanilla Greek yogurt


Spray a 9 inch spring form pan w/ non-stick cooking spray. Wrap the bottom of the pan w/ 2-3 layers of heavy duty aluminum foil. Set aside.
Mix 1/2 stick of melted butter and cinnamon extract with the cake mix.  Mix together until the batter becomes a thick, not crumbly "dough".  If it is too dry w/ only the 1/2 stick melted butter, add in another 1/4 stick of melted butter.  Try not to use too much more than this, or else it will be too greasy.

Press the "dough" into the greased pan.  Press it into an even layer on the bottom circle, but also press some up the sides, at least an inch up, or all the way up the sides. 

Beat the cream cheese at medium speed until it is soft, about 4 minutes. While the mixer is running, add the sugar and ground cinnamon and continue to beat about another 4 mins, until the cream cheese is light. Beat in the vanilla and cinnamon extracts. Add the eggs one by one, beating a full minute after each addition. Reduce the speed to low and add the Greek yogurt.

Pour all of the cheesecake batter into the pan over the crust.  Place the pan inside of a large roasting pan that is on a rack in the oven, like a bain marie.  Pour hot water in the roasting pan so the springform pan is surrounded by hot water.  You can boil some water in a pot or, if you have a good hot water heater in your house, you can use hot water straight from the sink. 

Slowly and carefully push the rack into the oven and bake the cheesecake for 1 1/2 hours.

After the cheesecake has finished backing, turn off the oven and prop open the oven, just enough to let the air escape.

Take the cheesecake out of the roasting pan and allow it to cool to room temperature on a cooling rack. Once it has reached room temp, place the cheesecake in the refrigerator for at least 4 hours, but overnight is preferred. 


This is my favorite cheesecake recipe.  I love using the base recipe and changing it to make different flavor combinations.  However, this is a cheesecake that is NOT fun to make the day of.  My best recommendation is to make it the night before.  If you need it for the same day, start first thing in the morning.  It takes a while to come to room temp on the counter and then completely cool in the refrigerator. 


Yum. There is some creamy dreamy deliciousness right there.  Mmmmm….

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