{Secret Recipe Club} Cinnabun Cheesecake

I was so excited to get my blog assignment this month for the Secret Recipe Club --- Betcha Can't Eat Just One.  As soon as I clicked on Katie's blog I knew I was in heaven.  Her blog is amazing and I just love every single one of her recipes!  Katie lives on Vancouver Island in British Columbia.  (Thank you for not posting your recipes in metric.)  =o)

It was so hard to pick just one thing to make.  I seriously had about 6 recipes that were a "must try" but how in the world was I going to narrow it down to just one.  I mean really.  Her Baked Pumpkin Spiced Donuts look amazing!  And then there's her Danish Pastry - oh my!  But as soon as I clicked on her Cinnabun Cheesecake post - I'm pretty sure I heard harp music and a dim light started to glow off the walls.  It was a sign.

Do you want to know more about the Secret Recipe Club?  Check out the website and see how it works.  Amanda of Amanda's Cooking explains it all.  There are so many bloggers that participate each month we were assigned into different groups.  So a huge thanks to Tina of Mom's Crazy Cooking for hosting my group!

Now on to this amazing recipe.

For the crust:

* 1 1/2 cups finally crushed cinnamon cookies (I couldn't find cinnamon cookies so I used cinnamon graham crackers.)

* 1/4 cup butter, melted

* 2 Tbsp. brown sugar

For the filling:

* 1 1/2 pounds cream cheese, softened (3 packages)

* 1 cup sugar

* 1/2 cup whipping cream

* 4 large eggs

* 2 tsp. vanilla extract

* 1/4 cup flour

* 1 cup course chopped cinnamon cookies

* 2 Tbsp. cinnamon plus 1/4 cup sugar

* caramel sundae topping

Note: Katie put raisins in her cheesecake but we opted to leave those out.

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment paper.  Spray a 9" springform pan with cooking spray.

For the crust, mix the cookies, butter and sugar and press into the springform pan.

In the bowl of a mixer, blend cream cheese, sugar and whipping cream until smooth (about 3-4 minutes.)  Stir in the eggs, flour and vanilla and mix until smooth (about another 3 minutes.)

Pour 1/3 of the filling over the crust and sprinkle with crushed cookie crumbs and cinnamon and sugar.  Repeat with more filling, cookies and cinnamon and sugar to make 3 layers.

Bake for 60-75 minutes.  Make sure you start checking the cheesecake after about 60 minutes.  If it's jiggly, continue cooking for another 5 minutes and check.

DO NOT REMOVE FROM THE OVEN!

Turn oven off and open the door a crack to allow the cheesecake to cool for one hour.

Place in the refrigerator for at least 6 hours or overnight.  (This is the torture part!)

Before you serve it, cover drizzle caramel syrup over the top.

My thoughts on this recipe?  HOLY COW!!!  It was so darn good.  I'm so sad that I only made one =o)  Definitely a recipe we will make again.

Here are the other amazing bloggers who are participating in group B. Wow, right???