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!
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
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.