Cinnamon Roll Batter
2/3 cup white sugar
1/4 cup unsalted butter at room temp or margarine
1 egg
1/2 cup milk
1 tablespoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cheesecake Filling
4 250g bricks of cream cheese, at room temperature
2 cups sugar
2 tablespoons vanilla extract
4 tablespoons flour
6 eggs

Cinnamon Filling
1/3 cup butter, melted
1  cup brown sugar
2 tablespoons cinnamon

Cream Cheese Frosting
6 tablespoons cream cheese, softened
1/4 cup softened butter or margarine
1 1/2 cups icing sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt (just a pinch)


Preheat oven to 350 degrees and grease a 10-inch Springform pan.

 Cinnamon Roll Batter
In a large bowl, 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.

Spread half of the batter onto the bottom of the Springform pan.  It will be sticky and thick so dust your hands with flour.  It doesn’t need to be perfect – it’s very forgiving. You’ll only need a thin layer because it will rise up during baking. Set the remaining batter aside.


 Cheesecake Filling
In a large bowl, beat cream cheese and sugar together. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and flour and beat. 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 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. Use a knife to swirl the cinnamon filling throughout the cheesecake.


Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife.


Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature then move to fridge for 4 hours. Remove cake and let it settle to room temperature. Drizzle with Cream Cheese Frosting.


Cream Cheese Frosting
Beat together cream cheese, butter, confectioners’ sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. 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.


And always remember that if you’re not making a mess, you’re not having fun.


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