To make a Cinnabon cheesecake, start by preparing the cake layers on Day 1. Use self-raising flour, unsalted butter, and oil. Pour cinnamon milk over the warm cake layers and let them cool. After cooling, wrap and refrigerate them overnight.
Next, make the cheesecake layers. Combine warm double cream and melted white chocolate to prevent the batter from setting too quickly. Heat the cinnamon sugar butter mixture if it thickens, so it can be swirled into the cheesecake batter smoothly. Let the cheesecake layers cool in the oven with the door slightly open to prevent cracking. Then, refrigerate overnight.
On Day 2, make the cream cheese frosting. Mix softened butter, cream cheese, vanilla extract, powdered sugar, and heavy whipping cream until smooth and creamy.
Finally, assemble and decorate the cheesecake. Stack the cake and cheesecake layers and decorate with the cream cheese frosting as desired, such as with a spiral pattern.
For the best results, use room temperature ingredients to ensure smooth mixing and prevent cracking. Baking the cheesecake in a water bath also helps maintain a consistent temperature, preventing cracks. Let the cheesecake cool slowly in the oven before refrigerating to ensure it sets properly.
By following these steps and tips, you can create a delicious and visually appealing Cinnabon cheesecake that will impress everyone.