I made this and can’t wait to taste it.
* Cinnamon Roll Cheesecake
* Cinnamon Roll Batter:
* 2/3 c white sugar
* 1/4 c unsalted butter (at room temp)
* 1 egg (at room temp)
* 1/2 c. half and half
* 1 TBSP vanilla extract
* 2 c. flour
* 2 tsp baking powder
* 1/2 tsp salt
* Cheesecake filling:
* 2 pkg (8 oz each) cream cheese (at room temp)
* 1 c sugar
* 1 TBSP vanilla extract
* 2 TBSP flour
* 3 eggs (at room temp)
* Cinnamon Filling:
* 1/3 c butter, melted
* 1 c. brown sugar
* 3 TBSP cinnamon
* Cream Cheese Frosting:
* 2 oz cream cheese (at room temp)
* 3 TBLS unsalted butter (at room temp)
* 2 tsp vanilla
* 1 c powdered sugar
* (1 TBSP lemon juice, optional)
* Preheat oven to 350.
* Grease a 9 inch Spring form pan.
* 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 Spring form pan. It will be sticky and thick so spray your hands with baking spray and press down. It may be a thin layer, but trust me, it will rise up during baking.
* Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 mins 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 mins 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).
http://allrecipes.com/Cook/11019003/BlogEntry.aspx?postid=167333
Lots of pictures in that link during the making of it.
I’m still up late baking focaccia and italian bread.
I have a similar recipe-—except you use wedges of pecan pie on the bottom, pour the cheesecake batter over the wedges, then bake.
I think I’m in love.
Cinnamon rolls and cheesecake.
Maybe I’ve just died and gone to heaven.
Oooohh...
YUM!
Thanks so much, Trillian!