Cinnamon Roll Cheesecake
What you need:
For the cinnamon roll crust:
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 1 egg
- 1/2 cup milk
- 1 Tbsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
For the cheesecake:
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 Tbsp. vanilla extract
- 2 Tbsp. flour
- 3 eggs
For the cinnamon filling:
- 1/3 cup unsalted butter, melted
- 1 cup brown sugar
- 3 Tbsp. cinnamon
For the frosting:
- 3 oz. cream cheese, at room temperature
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- Milk, if needed
Directions:
- For the cinnamon roll crust: Beat together butter and sugar for 3 minutes until light and fluffy.
- Add egg, milk, and vanilla and beat for 1 more minute. Scrape the sides of the bowl.
- Add flour, baking powder, and salt. Mix on low until combined.
- Spread half of the mixture onto the bottom of a parchment paper-lined and greased 9-inch springform pan. It will be sticky and you may want to grease your hands to be able to pat it down.
- Transfer other half of crust batter to a small bowl; set aside.
- For the cheesecake: Beat together cream cheese and sugar for 2 minutes on medium-high speed.
- Add eggs, one at a time. Scrape down the sides of the bowl after each addition.
- Add vanilla and flour; mix for 1 more minute.
- Pour cheesecake batter on top of the cinnamon roll crust batter.
- For the cinnamon filling: In a small bowl, mix together butter, cinnamon, and brown sugar.
- Place dollops of the filling on top of the cheesecake layer, taking care to not get too close to the edges of the pan.
- Take the remaining crust batter and place dollops over the top of the cinnamon and cheesecake.
- Use a knife to gently swirl the batter.
- Bake in a preheated 350 degree oven for 45 to 55 minutes or until the center is set.
- Remove from oven and let cool for 20 minutes at room temperature. Then cover and chill in refrigerator for 4 hours.
- For the cream cheese frosting: Beat together cream cheese, butter, powdered sugar, vanilla, and salt until light and fluffy.
- Add milk if needed to make thinner, a little at a time.
- Pipe, drizzle, or spread the frosting onto the cheesecake.
Recipe from The Girl Who Ate Everything
Posted on Fantastical Sharing of Recipes