Cinnamon Cheesecake

Cinnamon Cheesecake

Cinnamon Cheesecake
Crust:
1/4 cup softened butter
3/4 cup granulated sugar
1 egg at room temperature
1/2 cup milk
1 tbsp vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream Cheese Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 tablespoon vanilla
1 tablespoon flour
3 eggs at room temperature

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

Icing:
2 tablespoons cream cheese, softened
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon lemon juice
2 teaspoons vanilla
milk to thin icing if needed

Crust:
Preheat oven to 350 degrees. Spray 9 inch spring form pan with non-stick spray. Cream sugar, butter, and egg together. Add the milk and vanilla and set aside.

Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick. Press half of the mix in the bottom of the prepared pan.

Cream Cheese Filling:
With electric mixer on medium speed, mix the cream cheese, sugar, vanilla and flour together until well blended. Add the eggs, one at a time blending well after each addition. Spread the mixture over the batter in the pan. Take remaining base batter and drop by spoonfuls over cream cheese mixture.

Cinnamon Filling:
Combine the butter, brown sugar and cinnamon and drop by spoonfuls over the base batter and cream cheese batters. Take and knife and swirl all of them together.

Bake in 350 degree oven for about 45 minutes. Cake will be puffy and lightly browned. Remove cake from the edges of the pan with a sharp knife. Do not remove the rim. Chill to room temperature and then refrigerate for at least 4 hours

Icing:
Blend cream cheese and butter together. Stir in lemon juice and vanilla. Add the powdered sugar. If icing is too thick, thin with milk. Remove rim of the pan after it is chilled and spread the icing over the top before serving.

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