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Cinnamon Roll Cake with Cheesecake Filling

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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:

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

Cake:

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

Cake topping:

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