Cinnamon Roll Cheesecake
From the Girl Who Ate Everything. Entire recipe would not fit on page so I put the Cream Cheese icing recipe separately. Besides, it goes great with cinnamon rolls or cinnamon roll cake too!
From the Girl Who Ate Everything. Entire recipe would not fit on page so I put the Cream Cheese icing recipe separately. Besides, it goes great with cinnamon rolls or cinnamon roll cake too!
- 3 eggs
- 1 cup sugar
- 2 tablespoons flour
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 1 tablespoon vanilla
- cinnamon roll batter:
- 2/3 cup white sugar
- 1/4 cup unsalted butter at room temperature
- cheesecake filling
- 2 pkgs (8 oz. each) cream cheese at room temperature
- cinnamon filling:
- 1/3 cup butter melted
- 1 cup brown sugar
- 3 tablespoons cinnamon
- Carbohydrate 887.784999597783 g
- Cholesterol 1350.17066696394 mg
- Fat 278.329556447409 g
- Fiber 14.3157729452701 g
- Protein 54.0481189892945 g
- Saturated Fat 160.943900039017 g
- Serving Size 1 1 Cake (2389g)
- Sodium 58200.584127449 mg
- Sugar 873.469226652513 g
- Trans Fat 32.2595689080001 g
- Calories 6152 calories
Step-by-step
- Preheat oven to 350(F) degrees and grease a 9-inch Springform pan.
- In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
- Add the 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. 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’s 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.
- Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
- 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.
- 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 making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
- Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. 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. Drizzle with Cream Cheese Frosting (See cinnamon roll cream cheese icing recipe by the girl who ate everything on Bigoven).
- Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Replacing all-purpose flour with a 1:1 gluten-free baking blend in the cinnamon roll base alters the rise, demanding an extra quarter-teaspoon of baking powder to maintain structural integrity against the heavy cream cheese layer. Combining dense dough layers with high-fat dairy requires strict temperature control during assembly and cooling phases.
Structuring and Chilling Dynamics
Cream cheese must reach 70 degrees Fahrenheit before beating to prevent lumps from forming in the filling. Adding eggs sequentially rather than simultaneously incorporates necessary air without over-whipping the batter, which causes surface cracking during the 350-degree bake. Dropping the melted butter, cinnamon, and brown sugar mixture strictly away from the 9-inch springform pan walls stops the fat from burning against the metal. The center must register as set before removal, requiring 45 to 55 minutes of thermal exposure.
Freezing and Reheating Protocols
Refrigeration for at least four hours stabilizes the gelatinous starches and dairy proteins before slicing. Wrap baked portions tightly in plastic wrap followed by heavy-duty aluminum foil to prevent freezer burn for up to two months. Thaw frozen slices overnight inside the refrigerator rather than on the counter to prevent condensation from dissolving the delicate cinnamon sugar pockets. Temper slices at room temperature for 15 minutes before applying any cream cheese icing drizzle.
