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Cinnamon Roll Cake with Cheesecake Filling

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Author: Kaylynn

Ingredients

Cheesecake:

  • 20 oz cream cheese room temperature
  • 3/4 C sugar
  • 1/2 TB vanilla extract
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1/2 C greek yogurt

Cake:

  • 3 c. flour
  • 1/4 tsp salt
  • 1 c. sugar
  • 4 tsp powder
  • 1 1/2 c. milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp butter melted

Cake topping:

  • 1 c. brown sugar
  • 2 TB flour
  • 1 TB cinnamon

Glaze:

  • 2 c. powdered sugar
  • 3-5 TB milk
  • 1 tsp vanilla

Instructions

Cheesecake:

  • Preheat oven to 325 degrees.
  • Set water to boil.
  • Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  • Gradually add sugar, beating until fluffy.
  • Beat in vanilla extract and salt.
  • Beat in eggs, one at a time, scraping down side of bowl after each addition.
  • Beat in sour cream.
  • Line the bottom of mini spring form pan with tin foil.
  • Pour in filling; place in a roasting pan.
  • Pour in boiling water to come halfway up side of spring form.
  • Bake until just set in center, about 25 minutes.
  • Remove pan from water; let cool 20 minutes.
  • Run a paring knife around edge and lift out; let cool completely.
  • Put in fridge once cooled completely.

Cake:

  • Mix everything EXCEPT melted butter. Slowly stir in butter.

Cake topping:

  • Mix all ingredients. Set aside.
  • Using large muffin tins pour 1-2 TB batter in, the a spoonful of topping.
  • Swirl using a toothpick or chopstick.
  • Place a mini cheesecake on top.
  • Pour more batter on top and one more scoop of topping.
  • Swirl carefully (don't disrupt the cheesecake!).
  • Bake @ 350 for 25-30 minutes.
  • Let cool and top with glaze.
  • Keep refrigerated.