Loud and proud….

I must admit that after goats, my favorite people to feed are the moaners and the Oh My God-ers (I’m talking about food here people…although…). Oh and if you can find a goat that moans…WOW, you are in ultimate luck.

Call it my need for positive reinforcement , but I absolutely love when someone bites into my food and either moans, or yums, or says OMG. Just like in other areas of your life (ummm), when someone is moaning or saying Oh My God you know good things are happening and you are doing things right. I like to do things right. I call it my need to be an A student.

A couple weeks back I gave a referee I was working with a brownie. I didn’t get to see him eat it as I had to leave but the next few times I saw him he commented on how much he liked it. This is also acceptable. :) I happened to have some peanut butter bars with me that night and gave him one. The other ref looked sad that he didn’t get any so I gave him some too. The one ref just stuck it is his mouth and that was that. Not even a thank you. The other ref however made the foodgasm noise (if you cook for people you know the noise I am talking about). I immediately let him know that if he would just email me before he works (since I never know what ref I’m going to get) that if I had treats at home, I would bring him some the night that he worked with me.

The other ref piped up with something about what about him. I told him that he could do that as well, but that I preferred feeding C because he seemed to really enjoy my food. Now, I know that not everyone is vocal. But let me tell you something, if you want to get treats from foodies, be nice and throw them a moan or two if you really like what they make. Now don’t go faking (never girls), make sure it’s a genuine food moan. ;) Be heard people…be loud and proud.

From time to time I ask random people, usually while I am sitting around getting my allergy shots, what they would like to see on a baking blog/in a cookbook. One woman told me that she loved cinnamon rolls and loved cheesecake and if I could somehow combine the two that she would erect a shrine in my honour.
Well, bust out the Swedish Fish (I want my shrine made of Swedish Fish) because here you go. Many, many years back a reader sent me the recipe I adapted this from. It wasn’t hers. She doesn’t even know where she got it from, so I don’t really know who to give credit to.

It really is half cinnamon roll and half cheesecake. The bottom puffs up and is bread-like. The cheesecake, is well, cheesecake. I suggest that you use a strong cinnamon (I used Red Ape) to really get the cinnamon filling flavor to shine through. And of course, it’s topped with Cream Cheese Frosting. Ummm, can you say foodgasm. MMMMMMMMMMMMM.


Cinnamon Roll Cheesecake

Ingredients

  • Cinnamon Roll Batter:
  • 2/3 cup white sugar
  • ¼ cup unsalted butter, at room temperature
  • 1 egg
  • ½ cup whole milk
  • 1 TBSP vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Cheesecake filling:
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 1 TBSP vanilla extract
  • 2 TBSP flour
  • 3 eggs
  • Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 TBSP cinnamon
  • Cream Cheese Frosting:
  • 2 ounces cream cheese, at room temperature
  • 3 TBSP unsalted butter, at room temperature
  • 1 TBSP lemon juice
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • milk (if needed to thin frosting)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch Springform pan.
  3. Cinnamon Roll Batter:
  4. Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.
  5. Add egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
  6. Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until throughly combined.
  7. Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
  8. For the Cheesecake Filling:
  9. Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
  10. Add the eggs one at a time, scraping down the bowl after each addition.
  11. Add the vanilla and flour and beat for another minute.
  12. Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
  13. Cinnamon Filling:
  14. In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
  15. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
  16. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. :)
  17. Bake for about 50-55 minutes, cake will be puffy and lightly browned. 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. Frost with Cream Cheese Frosting.
  18. Cream Cheese Frosting:
  19. Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese and butter together for 2 minutes. Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
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Comments

  1. I tried really hard to wait until a special occasion to make this, but yesterday I was home for a snow day and decided that would just have to qualify. Absolutely delicious! Thanks for the fantastic and decadent recipe!

  2. Martina says:

    Absolute Food Porn!!

  3. I made this the other day, since then I have tried to resist but could not help having a slice for breakfast, one after lunch, and one for snack after dinner! I’m starting to regret making this!! Such a great recipe and definitely a keeper!!

  4. Umm… yum! I’m wishing I had all these ingredients in my kitchen right now.

  5. just thought i would stop by to say that i have made this two times now and people cannot get over how amazing it is..they are floored by even the concept of a cinnamon roll cheesecake!..my only tip is to let it come completely to room temperature before serving..it is SO good when you do this! :)

    thanks for an amazing recipe!

  6. Peabody, I am baking this as we speak and have 1 question. It’s been in the oven for 60 minutes at 350… getting darker but still not set… I turned the oven to 340 and continued to bake for another 10 minutes… cracked, but a tester toothepick comes out sopping wet. I’m going to keep baking it until the toothepick comes out at least a little clean. So here’s my question, is it safe to eat if it’s still gooey on the inside? This is only my 2nd cheesecake and I don’t know much about checking for doneness. Thanks!

  7. Hi

    Did you pipe the frosting on or did you use a spatula.

  8. i got so excited over this recipe and spent hours measuring, mixing and making it. it has now been in the oven for 65 mins and still solid liquid in the middle?????? very disappointed. spent a ton of money and time on this. anyone else have this problem????

  9. Peabody,
    This is wonderful!
    Mine isn’t as gorgeous as yours but oh my, it is certainly delicious!
    Thanks for another winning recipe…
    mmmmmmmm;-)

  10. I just made this for my husband’s birthday, and he thinks its one of the best desserts I’ve ever made. My frosting definitely wasn’t white and thick like yours, more like light brown and thin, but it tasted great anyway!!

  11. That looks amazing. ‘Oh My God’-ing just by looking at it. I’m making it today, no question. Thank you so much.

  12. I made this twice in the last 2 days. First time, as a cheesecake. Yummy, but lots of cinnamon roll, and not enough cheesecake to suit me. Second time, I baked it in a 9×13″ using the cinnamon roll batter as the crust, not dolloping it on top too, and used 8 oz. more cream cheese and one additional egg in the batter. Delish! Both ways were spectacular, but I liked it best with more cheesecake filling. Thanks SOOO much!

  13. Catherine says:

    This looks so amazing that ll:30 pm I want to go into the kitchen and start baking! I will control myself and do it tomorrow — thank you so much for the post!

  14. I made this 4 times already, absolutely delicious.

  15. Just made this and it was a HIT! I love it! Thanks for the recipe! Definitely will make it AGAIN.. AND AGAIN.. :)

  16. Hi, I could use your help in addressing a blogger that is stealing photos and recipes and posting them online without attribution. She has stolen your cheesecake photo (http://www.flickr.com/photos/81061737@N00/4403763434/). She flips them or edits backgrounds to make them less recognizable. Could you please report this to Flickr? You can do so here (http://info.yahoo.com/copyright/us/details.html). It’d be helpful if they’d shut down her Flickr account, which currently houses a literal host of stolen photos.

    Please contact me if you have any questions! I’ve spent most of the day tracking down places she’s stolen photos from (she stole a photo from me as well).

  17. I had someone make goat like sounds at one meal I made for her and her friends LOL

  18. P.J. Coldren says:

    I refer to foodgasm noises as “When Harry Met Sally noises” – my husband is very good at this. You totally explained why baking is therapy for me. Everything else in my life can be going down the tubes but getting that WHMSN reaction will make my day. Thank you for that, and for the cinnamon cheesecake recipe. I wish I’d found it sooner so I could have made it for my Dad; I used to make him cinnamon rolls every week for the last year and a half of his life. I would love to have seen and heard his reaction to this.

  19. Went looking for this amazing recipe from pinterest and love your comments! Everyone, surely, enjoys that vocalization of a gift well received, whether food, other items, or effection!

  20. KKs Kitchen says:

    I really want to print out this recipe to try… but not 15 pages worth… just a suggestion to put in a print recipe button…
    Thanks,
    KK

  21. Most people cut and paste. The print button was just added and having 7 years of content I haven’t gotten to every recipe.

  22. Norwegian fan!! says:

    Hey!! I LOOOVE this cake! I have already made it many times, and it is so amazing its insane. Even my mom loves this, she ate the half of the cake when i was gone for school, haha. Im now thinking about making cinnamon roll dulce de leche cheesecake, where i use this recipie, but instead of dropping the rest of the cinnamon roll batter on top of the cheesecake, im going to drop dulce de leche! I cant wait. Love your blog, keep up the good work :-)

  23. Wow, this looks amazing! I will definitely be making this in the near future!

  24. Last Thanksgiving my brother, Daniel Corona, brought this recipe when he visited. We prepared it for the next day. It was all that and more, foodgasms galore. Sadly however, I lost my dear brother this past April. I have this recipe to remember him and the wonderful bonding we had while making it. He was not new to great cheesecakes but this one was a definite A+++.
    Thank you,
    Carolyn

  25. @Carolyn- I am so sorry for the loss of your brother and so honored to be part of a memory.

  26. I will definitely try this, looks deliciously insane! Thank you for sharing

  27. I made this for a group of ladies and they LOVED it. One said it was so good she almost cried! Thanks for sharing a great recipe.

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