Cinnabon and The Cheesecake Factory weren’t a collab I expected, but I’m so glad it happened. With layers of cinnamon crunch cake, cheesecake, and cream cheese frosting, this cheesecake is the definition of indulgence. My copycat version is nearly identical, and I’m pretty proud of how it turned it out. While it isn’t a short process, and you’re definitely going to dirty some pans, I promise the end result is worth the effort. It slices so beautifully, and every single person that saw it in our Test Kitchen was stunned.
For those that love cinnamon rolls (who doesn’t??), you’ll enjoy all of the cinnamon flavors throughout. Even though there are several components, none are difficult, and so much can be made ahead of time. This means you can fit some baking in when you have time, and assemble the cheesecake when you need it without stressing over getting the whole thing done in 1 day.
The only component I didn’t feel like I could perfectly replicate at home was the outside coating they put on their cheesecake. It’s some kind of crumb that tasted very manufactured without any real standout flavor or even texture. So instead I added these mini chocolate crisp pearls, which gives a similar look, but better result. This is totally optional and not necessarily needed, but does add to the overall look.
The cheesecake layers can be made and kept in the refrigerator up to 3 days ahead, and the cake layers can be baked, wrapped tightly, and refrigerated up to 2 days ahead. The cheesecake can be assembled and kept in the refrigerator for up to 2 days as well.
Have you made this yet? How close did we get to the original? Let us know in the comments below!
