Monday, August 19, 2013

Cinnamon Roll Cheesecake

A week or so ago I came across the most incredible recipe - cinnamon roll cheesecake.
I made it pretty soon after stumbling upon it on pinterest (where else?) and was not disappointed. I didn't make the cream cheese icing to go on top cause I found the cake decadent enough without it.
It takes no more time than a regular cheesecake and it's insanely good. I recomend eating it while still kind of warm out of the oven.
Recipe courtesy of

Cinnamon Roll Batter
  • 2/3 cup sugar
  • ¼ cup butter, at room temperature
  • 1 egg
  • ½ cup milk
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
Cheesecake filling
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 tbsp vanilla extract
  • 2 tbsp flour
  • 3 eggs
Cinnamon Filling
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 tbsp cinnamon
Cream Cheese Frosting
  • 2 ounces cream cheese, at room temperature
  • 3 tbsp butter, at room temperature
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • milk (if needed to thin frosting)
  • Preheat oven to 350 degrees F.
  • Grease a 9-inch Springform pan.
Cinnamon Roll Batter
  • Using a mixer, cream together the butter and sugar.
  • Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
  • Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.
Cheesecake Filling
  • In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
  • Add the eggs one at a time, beating together scraping down the bowl after each addition.
  • Add the vanilla and flour and beat for another minute.
Cinnamon Filling
  • In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
You have three individual parts to this cheesecake now. The batter, the cheesecake and the filling.
Here is how to put them together:

  • Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
  • Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  • Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
  • Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.

I'm working almost every night this week (regular sleep on Wednesday! Heyyyyy) so expect a lot of posts this week!

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