Cinnamon Roll Cheesecake

Ingredients for 1 servings:

• 70 g sugar
• 70 g butter, room temperature
• 1 egg(s)
• 130 ml milk
• 1 tbsp flavoring, vanilla
• 260 g flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 500 g cream cheese, room temperature
• 100 g sugar
• 3 eggs
• 1 tbsp flavoring, vanilla
• 3 tbsp flour
• 130 g butter, melted
• 50 g brown sugar
• 4 tbsp cinnamon
• 100 g powdered sugar
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Cinnamon Roll Cheesecake

Base: Beat butter and sugar with a mixer for about 3 minutes. Add egg, milk, and vanilla, and mix for another minute. In another bowl, combine flour, baking powder, and salt. Add to the butter mixture and mix. This will form a rather tough dough. Spread half of the dough onto the baking paper-lined base of a 26cm springform pan. You’ll need the second half of the dough later. Cream Cheese Filling: Mix cream cheese with sugar for about 2 minutes. Beat in the eggs one at a time. Add vanilla and flour, mix everything again, and finally pour into the springform pan. Cinnamon Filling: Mix butter, cinnamon, and brown sugar. Drop spoonfuls over the cream cheese mixture. Now spread the remaining half of the dough spoonfuls over the cake. Then “swirl” the mixture with a knife, or stir and mix slightly. Bake the cake at 175°C for about 50-55 minutes. Allow to cool completely in the pan, then prepare a thick, not too runny, glaze and decorate the cake with it. This cake tastes especially good when warmed up a bit!