I can hear your tummy rumbling. Doesn't the name itself make your tongue jump for joy? Your taste-buds want to do a jig. I promise they won't be disappointed. Many agree cinnamon rolls and cheesecake are some of the best desserts ever created, so why not throw them together to eat all at once? An ingenious idea that won't leave you wanting.
Cinnamon Roll Cheesecake
Ingredients:
Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter (at room temp)
1 egg (at room temp)
1/2 cup half and half
1 tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Cheesecake filling:
2 packages (8 oz. each) cream cheese (at room temp)
1 cup sugar
1 tablespoon vanilla extract
2 tablespoons flour
3 eggs (at room temp)
Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 tablespoons cinnamon
Cream Cheese Frosting:
2 ounces cream cheese (at room temp)
2 tablespoons unsalted butter (at room temp)
2 teaspoons vanilla extract
1 cup powdered sugar
(1 tablespoon lemon juice, optional)
Directions:
Sift together flour, baking powder and salt. Using a mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg, half and half and vanilla. Beat for another minute. Scrape down bowl. Combine the sifted and creamed ingredients. Mix on low speed until thoroughly combined. 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 may be a thin layer, but it will rise up during baking. Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 minutes on medium high speed. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and flour and beat for another minute. Pour all of the cheesecake batter on top of the cinnamon roll batter in the prepared pan. In a small bowl, combine the melted butter, cinnamon and brown sugar. Mix until thoroughly combined. 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 the cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. Bake for 50-55 minutes, cake will be puffy and lightly browned. Let cool for 20 minutes at room temperature and then cover and move to fridge for 4 hours (or so). Make frosting. Using a mixer (and a clean bowl) beat the cream cheese and butter together. Add vanilla and powdered sugar, beat to desired consistency. (add lemon juice, if desired). Spread on top.
https://ladysparklegrateful.blogspot.com/2010/04/cinnamon-roll-cheesecake.html
https://easybaked.files.wordpress.com/2013/03/cinnamon-roll-cheesecake4.jpg
https://ladysparklegrateful.blogspot.com/2010/04/cinnamon-roll-cheesecake.html
https://easybaked.files.wordpress.com/2013/03/cinnamon-roll-cheesecake4.jpg
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://ladysparklegrateful.blogspot.com/2010/04/cinnamon-roll-cheesecake.html
- https://amandeleine.files.wordpress.com/2010/10/cinnamony.jpg?w=440 -cheesecake.JPG
- https://easybaked.files.wordpress.com/2013/03/cinnamon-roll-cheesecake4.jpg
