Cinnamon Roll Cheesecake

Long, long ago when Jellibean Journals was in it’s infancy, I shared this recipe for what I consider my favorite dessert outside the realm of chocolate. Who doesn’t love a cinnamon roll topped with luscious tangy cream cheese? This is it, only UP-styled and much more fabulous. This is cinnamon rolls. This is cheesecake. This is their be-YOO-tiful union.

In the past few weeks a few of these amazing cheesecakes have made their way out of my oven, down our narrow & steeply twisted steps, and out the door, purchased by  friends who are helping us fund our trip to Italy dessert-by-dessert. Thanks guys!!

This cinnamon roll cheesecake is a great recipe for your files. Enjoy!

Cinnamon Roll Cheesecake

From Culinary Concoctions by Peabody

Cinnamon Roll Batter:
2/3 cup white sugar
¼ cup unsalted butter, at room temperature
1 egg
½  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.

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, milk,  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 throughly 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. Place a small pan filled with hot water on the bottom rack of the oven (optional, but helps prevent cracks) and bake cheesecake for about 50-55 minutes, cake will be puffy and lightly browned. Turn oven off, prop open the oven door with a wooden spoon to allow the cake to slowly come to room temperature. After 30 minutes, remove the cheesecake and 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.