Cinnamon Roll Cheesecake

I love cheesecake! I don’t make it often, because Paul hates the texture of cheesecake, but I saw this recipe and had to try it. Paul even said it smelled good enough to eat, and that was quite a thing to say.

It was a fairly easy recipe, and interesting as well. You make the crust, a cheesecake batter, and a cinnamon roll filling. You parbake the crust, then layer the cheesecake batter and the cinnamon roll filling. Bake it up, then ice it like a cinnamon roll with cream cheese frosting, and you have a cinnamon roll cheesecake!

I might just make this for my annual Christmas baking. The original recipe was from here, and is definitely a recipe you want to try if you like cheesecake, cinnamon rolls, or both!


Yield: 1 cheesecake

For the crust:

1½ c. nilla wafer or graham cracker crumbs
4 tbsp. sugar
1 tsp. cinnamon
5 tbsp. butter, melted

For the cheesecake batter:

3 8-oz. pkgs. cream cheese, softened
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
2 tsp. vanilla
2 tsp. cinnamon

For the cinnamon filling:

2 c. brown sugar, lightly packed
5 tbsp. cinnamon
¾ c. flour
12 tbsp. butter, melted

For the cream cheese icing:

2 tbsp. cream cheese, softened
6 tbsp. butter, softened
1½ c. icing sugar
4-5 tbsp. milk

Preheat oven to 325°F. In a medium bowl, combine all crust ingredients. Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove and let cool. Turn oven down to 300°F. Transfer a baking pan full of warm water to the lower rack of the oven.

To make the batter, in the bowl of a mixer, combine the cream cheese, sugar, and flour. Scrape down the side of the bowl. Add eggs, one at a time, beating after each addition. Add the sour cream, vanilla, and cinnamon. Beat until well combined. Set aside.

In a medium bowl, combine the filling ingredients. Whisk together the brown sugar, cinnamon, and flour. Stir in the melted butter, and combine well.

In the cooled crust, sprinkle about ¼ of the filling mixture over the crust. Top with 1/3 of the cheesecake batter. Layer the filling over the cheesecake batter. Repeat, ending with a layer of the cinnamon filling on top.

Bake cheesecake in preheated oven for 1 hour. Turn oven off, and leave cheesecake in hot oven for 1 hour. Remove from oven and let cool to room temperature.

Once at room temperature, transfer cheesecake to refrigerator and chill until cold.

To make the icing, in a medium bowl combine cream cheese and butter until smooth. Add vanilla and icing sugar, and mix again until smooth. Add milk to a smooth consistency. Pipe icing over cooled cheesecake, and refrigerate until ready to serve.

Fluffy Japanese Cheesecake

Hello lovelies!!

This is a recipe I’ve been wanting to make for a VERY long time, and I’ve finally gotten around to it! (Thank goodness being a teacher in the summertime!)

So, I love cheesecake. And in my downtime, I shamelessly watch a lot of YouTube videos, focusing mostly on Buzzfeed, and more specifically, their Tasty Videos. Now Buzzfeed’s Tasty (from what I can glean from watching their videos) is a bunch of cooks and chefs that pump out videos about FOOD. All the food. They do sweet, savoury, quick, slow, and all the food hacks you might ever need.

One of my favourite videos, and one of the most intriguing, was this fluffy Japanese cheesecake. It looked AMAZING. Tall, fluffy, soft, dark top, light sides…. It just looked great. So when I saw it, I was immediately interested because of Paul. You see, I love cheesecake. Love it. But Paul? Not so much. He is not a huge fan of the texture of cheesecake (but I still love him! Everyone has faults! Ha!), so I began thinking about whether or not he would like this specific cheesecake.

Because it has so much less cream cheese, and so much more meringue and air in it, I knew that the texture would be a whole different ball game. There was a chance I could be successful!

Oh my word, guys. The only thing I changed from the recipe was add about a half-teaspoon of lemon extract, because I wanted the cheesecake to have a little bit of flavour.

**Update: I made a Mocha version of this cheesecake, and it turned out beautifully! I followed the exact same base recipe, except added 2 tbsp. espresso powder in with the milk, cream cheese and butter mixture, and ½ c. of cocoa powder in with the flour and cornstarch. It turned out a luscious, chocolatey, hit-of-coffee confection. I’ve added a picture of this version below. **


Yield: 1 9-inch cheesecake

½ c. milk
4 oz. cream cheese (half a block)
7 tbsp. butter
8 egg yolks
¼ c. flour
¼ c. cornstarch
13 egg whites
2/3 c. sugar
½ tsp. lemon or vanilla extract (depending on flavour preference)
Icing sugar, for garnish.

Preheat oven to 320°F.

Line the bottom and sides of a springform pan or 3 inch tall cake pan with parchment paper. (If the parchment paper is curling badly, I’ll rub a TINY amount of margarine on the side of the paper that will face the pan edges.) Set aside. If you use a springform pan, wrap the bottom in 2-3 layers of aluminum foil to keep out the water.

In a medium saucepan, combine the milk, cream cheese, and butter on medium heat, and whisk until smooth and combined. Take off the heat and let cool.

In a large mixing bowl, whisk together the egg yolks until incorporated. Slowly whisk in the cooled cream cheese mixture until incorporated and smooth. Sift in the flour and cornstarch, and whisk again, making sure there are no lumps. If using lemon or vanilla extract, add to the yolk mixture, and whisk again.

In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until soft peaks form. Slowly start adding the sugar, a little bit at a time, and whip on high until stiff peaks form.

Add ¼ of the egg whites to the egg yolk mixture, and fold in gently with a spatula, until you have a cohesive batter. Be gentle, because we want to keep the air we just beat into the batter!

Repeat with the remaining egg whites, until you have a smooth batter with all the egg whites combined.

Pour the batter into the prepared pan. Tap once or twice, gently, on the counter to pop any large air bubbles.

Use a baking pan or dish that is larger than the cake pan you are using, and place two paper towels on the bottom. Put the cake pan in the middle of the paper-towel lined pan, and fill with hot water, no more than an inch up the sides.

An easier way to do this is place the baking dish in the oven with the paper towels and your cake pan, then add the hot water into the pan while the oven door is open. This reduces the risk of hot water burns.

Bake in the preheated oven for 25 minutes, then turn down the heat to 280°F, and bake for an additional 55 minutes.

Remove from the oven, and carefully, invert the cake onto your dominant hand to remove it from the pan, and take the paper off, then revert back onto a cooling rack.

If you are using a springform pan, just remove the foil and the sides. Leave the cake to cool before trying to invert and remove the paper from the bottom. (I learned the hard way. I tried the original way, suggested above, and deflated my cake a bit. 😦 Sad day.)

Sprinkle icing sugar on the top of the cheesecake for garnish.

Slice, and enjoy! Many people say to enjoy a slice of this warm or cool, so it’s your choice!

Chai Cheesecake

Oh, you read that right. Chai Cheesecake. Dreams do come true, especially tea dreams.

This past week we had “off” from school. I say “off”, because teachers never really get the Family Day week off. There is always Teacher’s Convention to go to, and I was gone four full days at convention.

Luckily, the convention was in Calgary, and I got to stay with my fabulous brother-in-law, and his amazing wife Serena (who is an avid blog reader, and probably one of my biggest fans. I’m so lucky.) P.S. Serena, this shout-out and this post is for you, beautiful lady!

Whenever I visit, Serena and I talk about a few things. Some of the most important things we discuss are: a) tea, b) baking, c) my blog (as I said, Serena is a huge fan!), and d) her beautiful paintings! I feel like we just click, and we are kind of kindred spirits… it’s wonderful!

(Also, if anyone is curious, Serena is a PHENOMENALLY talented artist. She makes beautiful paintings. I will try to get a few pictures of her absolutely stunning artwork, and if anyone wants to support her in her passion, I can put you in touch! Shameless self-plug for my family!!:) Below is a Serena original that we received as a gift. )

I got the idea for this recipe from Serena, but a quick Pinterest search yielded this recipe. I did take a few liberties and change the recipe a bit, so this is technically an original recipe… Hooray! I took out the chocolate, changed the crust, and added a Chai whipped cream to take the warm spice blend to a whole new level.

Also, Serena and I both have a Chai spice blend, which is amazing, however, just in case you lovely readers do not have a Chai spice blend, I will put in measurements for that.

If you are a cheesecake fan, or a Chai fan, make this as soon as you can!!


Yield: 1 10-inch cheesecake

For the crust:

½ c. butter, melted
2 c. crushed gingersnaps (or graham cracker crumbs)
1/3 c. sugar

For the cheesecake:

4 – 8 oz. pkg. cream cheese, softened
1 c. sugar
4 eggs
¼ c. whipping cream
1 tsp. vanilla
3 tsp. Chai spice
½ tsp. ginger
½ tsp. cardamom
½ tsp. cinnamon
¼ tsp. allspice
¼ tsp. cloves
¼ tsp. salt
1/8 tsp. nutmeg
1/8 tsp. ground black pepper

For the whipped cream:

1 c. whipping cream
¼ c. icing sugar
1 tsp. vanilla
½ tsp. Chai spice blend

Place a loaf pan full of warm water in the cold oven. (If you use a water bath for your cheesecake, skip this step.) Preheat oven to 350°F. Line the bottom of a springform pan with parchment paper.

If making your own Chai spice, whisk all spices together in a small bowl and set aside.

In a medium mixing bowl, combine the melted butter, crushed gingersnaps, and sugar. Press the mixture into the lined springform pan, and pat down into an even layer. Bake in the preheated oven for 10 minutes.

In the bowl of a stand mixer, combine the cream cheese and sugar until fluffy. Add eggs, one by one, then add in vanilla. When well combined and smooth, add in the Chai spice and the whipping cream. (If you made your own, only add in 3 tsp. of Chai spice, and save the rest for the whipped cream.) Once batter is smooth and spice is well-incorporated, pour into the prepared pan.

Bake in the preheated oven for 50 minutes, (in a water bath if using) then turn the oven off and let cheesecake cool to room temperature in warm oven. After the cheesecake cools to room temperature, take out of the oven, and move to the fridge to cool completely.

While the cheesecake is cooling, in the bowl of a stand mixer, combine the whipping cream, icing sugar, Chai spice, and vanilla, and whip on high until soft peaks of whipped cream form.

Spread the whipped cream over the cooled cheesecake, then remove from the springform pan, slice with a hot knife, and serve. Store in the refrigerator.

Salted Caramel Pecan Cheesecake

Hello friends! I’ve been extremely busy lately, with the ending of the first semester of school, exam week, marking, planning for the second semester of school, and moving my classroom. Thank you for being so patient with me, I promise this cheesecake is worth it.

As some of you may know, before starting teaching, I spent 8 years working in the restaurant industry. The last restaurant I worked for, Moxie’s, a well-known chain up in Canada, had a dessert almost identical to this one. However, for a recent staff meeting, I decided to make my take on the Salted Caramel Pecan Cheesecake.

This recipe is two recipes amalgamated together, as well as my own few touches… therefore, I consider the final recipe all mine. I’ll still link to the original recipes I used, but I’ll post my “changed” recipe below. I used the crust recipe from here, and changed it. This is the filling recipe that I used, again, changing it as I needed it.

I will let you know, all you health-conscious people out there – this recipe is gluten-free! My principal is actually unable to eat gluten, and I really wanted to make cheesecake, so I took a page out of the Moxie’s playbook and decided to make the crust of the cheesecake out of pecans. Because I was never in the kitchen of Moxie’s, I never knew the recipe, so I found one online and went with that, adding in my own touches here and there.

I was SO sad, because I forgot to take a picture of the whole cheesecake, and I was so proud because the cheesecake didn’t even crack! Usually, because my oven is old and temperamental, any cheesecakes I make end up cracking, but this one didn’t! It was so beautiful and I’m mad at myself for forgetting… Oh well… Next time!

P.S. This cheesecake was awesome. I rarely make cheesecake, because when I do, I’m the only one who eats it (unless I give it away). This one was DECADENT, but incredible. It was perfect.


Yield: 1 10-inch cheesecake

For the salted caramel:

1 c. sugar
6 tbsp. butter, room temperature
½ c. heavy cream
1 tsp. salt

For the crust:

2 c. pecans, coarsely chopped or ground
1 tbsp. sugar
½ tsp. salt
½ c. butter

For the filling:

36 oz. (or 1 kg. or 2½lbs.) cream cheese, room temperature
1½ c. sugar
½ tsp. salt
4 eggs
½ c. sour cream
¼ c. heavy cream
½ – ¾ c. homemade salted caramel (depending on preference)

To make the salted caramel, have the cream, butter and salt ready to go near your stove. Make sure the cream and butter is room temperature, and the butter is divided up into tablespoons so you can add a tablespoon at a time.

Place the sugar in a medium saucepan. With the heat on medium-medium high, stir sugar constantly with a wooden spoon or a heat-resistant rubber spatula. Sugar should start to melt, and become a deep amber colour. Keep stirring, and do not let sugar burn.

When all the lumps have melted, turn the heat down to low and add the butter, one tablespoon at a time, adding the next tablespoon when the first one is melted. It is very important – STIR THE CARAMEL CONSTANTLY. Once the butter is incorporated,take off the heat and add the cream and the salt. **If the caramel starts to seize up when adding the cream, the cream was too cold! Make folding motions (as if to “fold in” the cream) if this happens, keeping the caramel moving. Do this until the cream becomes incorporated into the caramel, and you have a thick sauce.

Transfer caramel to an air-safe container, and let cool. Caramel will thicken more as it cools.

To make the cheesecake, preheat oven to 375°F. Line a springform pan with parchment paper (the bottom and sides), and set aside.

In a medium bowl, combine the pecans, sugar, and salt, and toss with a fork to combine. In a small, microwave safe bowl, melt the butter and add to the pecans. Toss to combine, then press into the prepared springform pan. Bake in the preheated oven for 15 minutes, then let cool on a wire rack while you prepare the filling.

Lower oven heat to 325°F. Fill 1-2 metal loaf pans or roasting pans with warm or hot water, and put in the lower rack of your oven.

In the bowl of a mixer fitted with the whisk attachment, add the cream cheese and beat until fluffy. Add the sugar and eggs, one at a time, and beat well. Add in the sour cream and heavy cream, and beat again. Finally, add in the salted caramel. Add in amount of salted caramel to your personal taste. I added half a cup in first, then added a bit more because I wanted a stronger caramel flavour in the cheesecake.

Beat all ingredients so that caramel is incorporated throughout the filling and filling is smooth, not lumpy.

Pour cheesecake filling into springform pan. Place pan in preheated oven (on the middle rack).

Bake for 1 hour 20 minutes, then turn the oven off. Leave the cheesecake to finish cooking in the warm oven until the cheesecake is room temperature. Transfer cheesecake to refrigerator, and chill completely before slicing with a hot knife and serving.

Garnish cheesecake with leftover caramel sauce.

Amaretto Cheesecake


Oh…. yes. This is a real thing, and it is absolutely AMAZING. Almond is another flavour that is so beautifully subtle, but it can stand alone phenomenally. Add in some almond, some alcohol, and some mousse to a cheesecake, and you have this gorgeous Amaretto Cheesecake.

I found this recipe on Pinterest… how I love Pinterest… but it led me back to the wonderful Life, Love and Sugar. She made this cheesecake originally, and it is SO GOOD. Incredible. An amaretto-infused cheesecake, topped with an amaretto spiked mousse, and decorated with slivered almonds. This, my friends, is the almond/amaretto trifecta.

I don’t make cheesecake very often, for a few reasons. First, Paul is not the biggest cheesecake fan, so I end up being the only one who eats any, and I can only eat so much cheesecake. I usually end up giving a bunch away. Secondly, cheesecake is so rich, I can’t always eat a lot at a time. I mean, I love cheesecake, and I love how rich it is, but you can’t eat a ton of cheesecake without feeling a little sick from all the rich deliciousness.

Either way, though, this cheesecake is AMAZING, and if you are a fan of amaretto or almond, make this cheesecake. If you aren’t much of a booze drinker, you can always substitute the amaretto for a teaspoon or so of almond extract.


Yield: 1 9-inch cheesecake

For the crust:

1¼ c. graham cracker or nilla wafer crumbs
5 tbsp. sugar
5 tbsp. butter

For the filling:

3 8 oz. packages cream cheese
1 c. sugar
3 tbsp. flour
4 eggs, at room temperature
1 c. sour cream
1 tsp. almond extract
5 tbsp. amaretto

For the mousse:

¾ c. heavy cream
3 tbsp. icing sugar
2 tbsp. amaretto
4 oz. cream cheese (½ package)
Slivered almonds, for garnishing

Place a loaf pan filled with water in the oven and preheat oven to 325°F. Line the bottom and sides of a springform pan with parchment paper.

In a small bowl, combine the crust ingredients and press into the bottom and up the sides of the springform pan. Bake crust for 10 minutes, them remove from the oven and let cool while you make the filling. Reduce oven temperature to 300°F.

For the filling, in the bowl of a mixer fitted with a whisk attachment, combine the cream cheese, sugar and flour on a low speed until combined. Use a low speed so that you do not incorporate a lot of air into the batter, which can cause cracks.

Add the eggs into the batter one at a time, beating and scraping down the bowl after each addition. Add in the sour cream, almond extract, and amaretto, and beat until smooth and well combined.

Pour filling over crust. Make sure water level is still high in the loaf pan, and if a lot of water has evaporated, add more. Drop the springform pan lightly on the counter once or twice to remove any air bubbles. Place into the oven, and bake for 1 hour and 30-40 minutes.

After at least an hour and a half, turn the oven off, and open the door for a second or so to release some heat. Close the door again, and let the cheesecake cool in the oven for 1 hour. Remove to a cooling rack, then let cool completely to room temperature. Once at room temperature, place in the refrigerator until completely chilled.

When cheesecake has chilled, make the mousse. Combine the cream, icing sugar, and amaretto in the bowl of a mixer and whip until the cream forms stiff peaks. Transfer to a separate bowl, and add the cream cheese to the mixer bowl. Beat cream cheese until smooth. Gently fold whipped cream mixture into the cream cheese. Spread mousse over the top of the cooled cheesecake. This can be done in advance, or right before serving. Sprinkle slivered almonds over top of the cheesecake.

Remove from springform pan, remove parchment paper, slice and serve.