Cinnamon Roll Cheesecake

I love cheesecake! I don’t make it often, because Paul hates the texture of cheesecake, but I saw this recipe and had to try it. Paul even said it smelled good enough to eat, and that was quite a thing to say.

It was a fairly easy recipe, and interesting as well. You make the crust, a cheesecake batter, and a cinnamon roll filling. You parbake the crust, then layer the cheesecake batter and the cinnamon roll filling. Bake it up, then ice it like a cinnamon roll with cream cheese frosting, and you have a cinnamon roll cheesecake!

I might just make this for my annual Christmas baking. The original recipe was from here, and is definitely a recipe you want to try if you like cheesecake, cinnamon rolls, or both!

Ingredients

Yield: 1 cheesecake

For the crust:

1½ c. nilla wafer or graham cracker crumbs
4 tbsp. sugar
1 tsp. cinnamon
5 tbsp. butter, melted

For the cheesecake batter:

3 8-oz. pkgs. cream cheese, softened
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
2 tsp. vanilla
2 tsp. cinnamon

For the cinnamon filling:

2 c. brown sugar, lightly packed
5 tbsp. cinnamon
¾ c. flour
12 tbsp. butter, melted

For the cream cheese icing:

2 tbsp. cream cheese, softened
6 tbsp. butter, softened
1½ c. icing sugar
4-5 tbsp. milk

Preheat oven to 325°F. In a medium bowl, combine all crust ingredients. Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove and let cool. Turn oven down to 300°F. Transfer a baking pan full of warm water to the lower rack of the oven.

To make the batter, in the bowl of a mixer, combine the cream cheese, sugar, and flour. Scrape down the side of the bowl. Add eggs, one at a time, beating after each addition. Add the sour cream, vanilla, and cinnamon. Beat until well combined. Set aside.

In a medium bowl, combine the filling ingredients. Whisk together the brown sugar, cinnamon, and flour. Stir in the melted butter, and combine well.

In the cooled crust, sprinkle about ¼ of the filling mixture over the crust. Top with 1/3 of the cheesecake batter. Layer the filling over the cheesecake batter. Repeat, ending with a layer of the cinnamon filling on top.

Bake cheesecake in preheated oven for 1 hour. Turn oven off, and leave cheesecake in hot oven for 1 hour. Remove from oven and let cool to room temperature.

Once at room temperature, transfer cheesecake to refrigerator and chill until cold.

To make the icing, in a medium bowl combine cream cheese and butter until smooth. Add vanilla and icing sugar, and mix again until smooth. Add milk to a smooth consistency. Pipe icing over cooled cheesecake, and refrigerate until ready to serve.