Revised 2014 Apr 26
12 servings
Ingredients
2/3 cup white sugar
1/4 cup unsalted butter, at room temperature
1 egg
1/2 cup whole milk
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Cheesecake filling:
16 ounces cream cheese, at room temperature
1 cup sugar
1 tablespoon vanilla
2 tablespoons flour
3 eggs
Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 tablespoons cinnamon
Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup powdered sugar
milk (if needed to thin frosting)
Preparation
Preheat oven to 350°F.
Grease and wrap a 9 inch springform pan in aluminum foil to make it watertight..
Cinnamon Roll Batter:
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 thoroughly combined.
Spread half of the batter onto the bottom of the springform pan. It will be sticky and thick so wet or grease your fingers and press down. It will be a thin layer.
Cheesecake Filling:
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.
Place the foil wrapped pan in a larger roaster or other baking dish (a bain-marie).. Place both in the oven and fill the larger container with boiling water up to about halfway on the cake pan.
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let cool for at least 20 minutes at room temperature and then cover and move to fridge for 4 hours. Warm the cake just a bit before applying Cream Cheese Frosting.
Cream Cheese Frosting:
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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To wrap the pan remove the side, place the foil over the bottom, and wrap it under. Carefully re-attach the side and fold the foil neatly around the pan.
A folded kitchen towel in the bain-marie will tend to keep the cake from sliding about and you really don't want anything moving in a pan of boiling water when you're trying to remove it from the oven. It has the added benefit of isolating the bottom of the cake from the direct heat of the bottom element.
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