Cinnamon Roll Cheesecake

photo by Catherine Ford
Cheesecake is one of those desserts I have to be careful about. I’m not able to handle all types of cheeses…well at least my body can’t. I, on the other hand haven’t met a cheese I didn’t like. But to help my system, when I eat cheesecake it usually has to contain something like berries or in this case cinnamon. I think the mixture of these ingredients must balance out the cheese enough for my body to be happy.  I love the combination of this dessert as well and I believe cinnamon rolls and cheesecake is the PERFECT marriage.

This recipe is from Bakespace, one the places I like to go to for inspiration. Need to put them on my list here though, I’ll do that after I post this dessert!
Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter, at room temperature
1 egg
1/2 cup whole 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. unsalted butter, at room temperature
1 tbsp. lemon juice
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. If you’re looking for a Springform, try The Baker’s Shoppe!

Cinnamon Roll Batter:
Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy. Add egg and vanilla. Beat for another minute. Scrape down bowl.

Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. 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 will be a thin layer, but trust me it will rise up during baking.

For the Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, 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 that is in the prepared pan.

Cinnamon Filling:
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 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 about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:
Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.

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Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.

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