Cinnamon Roll Cheesecake
From anniek39 12 years agoIngredients
- cinnamon roll Batter shopping list
- 2/3 c white sugar shopping list
- 1/4 c unsalted butter (room temp) shopping list
- 1 egg shopping list
- 1/2 c half and half shopping list
- 1 TBSP vanilla extract shopping list
- 2 c flour shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- cheesecake filling shopping list
- 2 pkgs (8oz each) cream cheese (room temp) shopping list
- 1 c sugar shopping list
- 1 TBSP vanilla extract shopping list
- 2 TBSP flour shopping list
- 3 eggs (room temp) shopping list
- cinnamon Filling shopping list
- 1/3 c butter, melted shopping list
- 1 c brown sugar shopping list
- 3 TBSP cinnamon shopping list
- cream cheese frosting shopping list
- 2 oz cream cheese (room temp) shopping list
- 3 TBSP unsalted butter (room temp) shopping list
- 2 tsp vanilla shopping list
- 1 c powdered sugar shopping list
- 1 TBSP lemon juice (optional) shopping list
How to make it
- Preheat oven to 350.
- Grease a 9 inch Springform 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, vanilla and half and half. Beat for another minute. Scrape down bowl. Combine the sifted and creamed ingredients together. Mix on low speed until 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 will be a thin layer, but trust me it will rise up during baking. For the Cheese cake Filling, Using a mixer (and a clean bowl) beat cream cheese and sugar for 2 mins on medium high speed. Add 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 that is 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 hard to do as the batter is pretty thick, just do what you can. Bake for 50-55 mins. cake will be puffy and lightly browned. Let cool for 20 min, then cover and refrigerate for 4 hrs. Frost with Cream Cheese frosting. Beat cream cheese and butter together. Add remaining ingredients and beat until desired consistency is reached. (ADDITIONS: See Notes)
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