Ingredients: |
Ingredients: Cinnamon Roll Batter:
⅔ c. white sugar
¼ c. unsalted butter, at room temperature
1 egg
½ c. whole milk
1 Tbsp. vanilla extract
2 c. flour
2 tsp. baking powder
½ tsp. salt
Cheesecake Filling:
2 Packages ( 8 oz ) cream cheese, at room temperature
1 c. sugar
1 Tbsp. vanilla extract
2 Tbsp. Flour
3 eggs
Cinnamon Filling:
⅓ c. butter, melted
1 c. brown sugar
3 Tbsp. cinnamon
Cream Cheese Frosting:
3 oz. cream cheese, softened
¼ c. (4 Tbsp.) unsalted butter, softened
1 ½ c. powdered sugar
½ tsp. vanilla extract
⅛ tsp. salt
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Directions: |
Directions:Preheat oven to 350º and grease a 9 inch spring form pan.
For the Cinnamon Roll batter:
1. In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
2. Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
3. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
4. Spread half of the batter onto the bottom of the spring form pan. This is the hardest part, it will be sticky and thick, so spray your hands with baking spray and press down. It doesn't need to be perfect - it is very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
For the Cheesecake Filling:
1. Using a stand mixer (a clean bowl), beat cream cheese and sugar for two minutes on medium-high speed in a large bowl.
2. Add the eggs one at a time, scrapping down the bowl after each addition.
3. Add the vanilla and flour and beat for another minute.
4. Pour all of the cheese cake batter on top of the cinnamon roll batter that is in the prepared pan.
For the Cinnamon Filling:
1. In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
2. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake , making sure not to get too close to the edge. If you get to close to the sides the filling could bubble out when baking.
3. Take the rest of the batter and drop spoonfuls over the entire top of the cheesecake. Swirl gently with a knife. The batter is thick, but gently do the best you can.
4. Bake for about 45-55 minutes, or until the center is set. Cake will be puffy and slightly browned.
5. Let chill at room temperature for 20 minutes, and then cover and move to the fridge for four hours.
6. Remove cake and let it warm up to room temperature, and then drizzle with cream cheese frosting.
For the Cream Cheese Frosting:
1. Beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt. Beat until light and fluffy. Note: mix in additional milk to obtain desired consistency.
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This recipe for JB's Cinnamon Roll Cheesecake is from