Cinnabon Cheesecake with Cream Cheese Icing: The Ultimate Comfort Dessert

Indulge in the rich, creamy flavor of a Cinnabon-inspired cheesecake without worrying about your points! This Cinnabon Cheesecake with Cream Cheese Icing is the perfect guilt-free dessert for special occasions or when you’re craving a decadent treat. It combines the best of cinnamon rolls and cheesecake into a delightful dish that’s surprisingly easy to make.

Ingredients

For the Cheesecake

• 2 cups fat-free Greek yogurt
• 8 oz fat-free cream cheese, softened
• 1/2 cup sugar substitute (like Stevia or Monk Fruit)
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/4 cup sugar-free brown sugar substitute

For the Crust

• 1 cup low-fat graham cracker crumbs
• 2 tbsp light butter, melted

For the Cream Cheese Icing

• 4 oz fat-free cream cheese, softened
• 2 tbsp powdered sugar substitute
• 1-2 tbsp unsweetened almond milk (to adjust consistency)
• 1/4 tsp vanilla extract

Optional Garnish

• A sprinkle of ground cinnamon

Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar substitute until smooth.
2. Add the Greek yogurt, vanilla extract, eggs, and ground cinnamon. Mix until well combined.
3. Pour half of the cheesecake mixture over the prepared crust.
4. Sprinkle the sugar-free brown sugar substitute evenly over the layer, then pour the remaining cheesecake mixture on top.

3. Bake

1. Place the springform pan into a larger pan and fill the outer pan with 1 inch of water (this helps prevent cracking).
2. Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove and let it cool completely before refrigerating for at least 4 hours or overnight.

4. Prepare the Cream Cheese Icing

1. In a small bowl, beat the cream cheese, powdered sugar substitute, almond milk, and vanilla extract until smooth and creamy. Adjust the consistency with more almond milk if needed.

5. Serve

1. Once the cheesecake is fully chilled, spread the cream cheese icing evenly over the top.
2. Sprinkle with a touch of cinnamon for garnish before slicing and serving.

Nutritional Information (Per Serving, Serves 8)

• Calories: 170
• WW Points: 4 points
• Protein: 10g
• Carbohydrates: 15g
• Fat: 6g

Why You’ll Love This Cheesecake

1. Indulgent Flavor: It captures the essence of a Cinnabon roll in a creamy cheesecake form.
2. Weight Watchers Friendly: Enjoy dessert without breaking your points budget.
3. Easy to Make: With simple ingredients and straightforward steps, it’s great for bakers of all levels.
4. Versatile: Perfect for holidays, parties, or a quiet evening at home.

Tips for Success

• Prevent Cracking: Use a water bath and avoid overbaking to keep the cheesecake smooth and crack-free.
• Chill Completely: For the best texture, let the cheesecake chill overnight.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Variations

• No-Bake Version: Skip the eggs and bake step, and chill the cheesecake for 6 hours instead.
• Gluten-Free Option: Use gluten-free graham cracker crumbs for the crust.
• Extra Cinnamon Swirl: Mix a cinnamon-sugar substitute and swirl it into the top layer before baking.

This Cinnabon Cheesecake with Cream Cheese Icing is the perfect blend of indulgence and health-conscious choices. It’s sure to satisfy your sweet tooth while keeping your points in check. Whether you’re hosting guests or treating yourself, this cheesecake will quickly become a favorite.