Cinnamon Roll Cheesecake

I saw this recipe while scrolling down my Facebook feed. It looked so yummy we decided to make it last weekend. My first reaction was "what do you mean a cinnamon roll cheesecake? How would that even work?" So I took a look and it seemed almost like it shouldn't be able to work, but it looked so tasty... Finally I showed my hubby and of course he said we had to make it. It was easy to make, and the house smelled amazing when we took it out of the oven. The only downside was the unbearable wait for it to cool before we could taste it. Finally came the first bite... it was amazingly good!

Note: the original recipe called for 35 minutes of cooking time, but ours needed an extra 10 minutes. The center should be soft and slightly jiggly when you remove it, but not watery.

Ingredients:

16 oz. of cream cheese, softened

1/2 cup of sugar

1/2 cup of sour cream

1 Tsp. of vanilla extract

2 eggs

1/3 cup of melted butter

1/2 cup of brown sugar

2 Tbsp. of cinnamon

1 canister of refrigerated cinnamon rolls with frosting (for 8 regular sized rolls)

Procedure:

1) Preheat the oven to 325° F. Then beat the softened cream cheese.

2) Add the sugar.

3) Add the sour cream.

4) Add the vanilla extract.

5) Keep mixing until it's smooth.

6) Add the eggs, one at a time until they're full incorporated.

7) Once it's all combined set it aside.

8) In a separate bowl mix together the butter, brown sugar and cinnamon.

9) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

10) Spread the cheesecake batter.

11) In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

12)  Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

13) Swirl the mixture in to the cheesecake with a butter knife.

14) Bake for 45 minutes. Or until the edges are firm but the center is still jiggly.

15) Remove from the oven and cool completely. 

16) Top with the icing.  And refrigerate for at least 4 hours. 

Enjoy!

Preheat the oven to 325° F. Then beat the softened cream cheese.

Add the sugar.

Add the sour cream.

Add the vanilla extract.

Keep mixing until it's smooth.

Add the eggs, one at a time until they're full incorporated.

Once it's all combined set it aside.

In a separate bowl mix together the butter, brown sugar and cinnamon.

In a greased springform pan press all the cinnamon rolls until they fully cover the bottom.

Spread the cheesecake batter.

Drop spoonfuls of the sugar/cinnamon mixture onto the cheesecake batter.

Swirl the mixture in to the cheescake with a butter knife.

Bake for 30 to 35 minutes. Or until the edges are firm but the center is still jiggly.

Remove from the oven and cool completely. 

Top with the icing.  And refrigerate for at least 4 hours. 

Now, serve and enjoy!

Carlota Lemon Pie

This week's recipe is a no bake pie known as Carlota Pie. It's really easy to make and pretty tasty! Normally the last layer is cream but I wanted to make it a little different and leave some cookies on top, making it easy to know where exactly to cut the pieces. Enjoy!!

Note: Please don't push down on the cookies, trust me. The first time I made it, it was not pretty...  just let them be, once you've placed them. I pressed down as I laid each cookie and all the cream that should be sandwiched between the cookies was pushed out. I ended up with a tightly packed block of cookies surrounded by cream. So remember to just place the cookies, don't press down!

Ingredients:

1 cream cheese
1 can of evaporated milk
1 can of condensed milk
1/2 cup of lemon juice



Procedure:

1. Add the evaporated milk
2. Add the cream cheese
3. Add the condensed milk
4. Add the lemon juice
5. Blend it all in the mixer
6. Start building the layers

Add the evaporated milk

Add the cream cheese

Add the condensed milk

Add the lemon juice.

Blend it all in the mixer

Start building the layers. First cream, then cookies.

Keep going until you're reached the desired height.

Enjoy!

Semi Homemade Cinnamon Rolls

I saw on Pinterest that a girl had used pizza dough to make cinnamon rolls. I don't have experience making cinnamon rolls from scratch, but I've read the recipes dozens of times and they take time; lots of time. They have to do two rises in addition to the other prep time, plus the baking. That's why I've never made it before. (It doesn't mean I won't make them eventually, completely homemade...) So, I was very exited when I saw the recipe for quick cinnamon rolls online. The prep time is very short and the results are delicious. Really delicious! My hubby doesn't eat many sweets, but let me tell you he ate almost every cinnamon roll from this recipe. Hope you guys enjoy this, and the endless options and combinations. Until the next one!

Ingredients:

1 (13.8 oz) can of (store bought) pizza dough
3 Tbsp butter (melted)
2/4 cups white sugar
1 Tbsp cinnamon
2 Tbsp walnuts

Icing:

2 oz of cream cheese
7 Tbsp butter
1/2 tsp vanilla extract
2 Tbsp 2% milk
1 1/2 cup of confectioners sugar
1/4 tsp salt

Procedure:

Preheat oven to 350 degrees.
Prepare pie dish with nonstick spray
Open and unroll the pizza dough on a lightly floured surface.
In a small bowl combine the sugar and the cinnamon.
With a pastry brush or a spoon, brush the butter over the dough. Make sure to cover the entire surface.
Spread the sugar mixture over the dough.
Roll up the dough. The original recipe says to roll it from the 6 inch side, but I rolled it from the 12 inch side to get lots of mini cinnamon rolls.
Cut to the amount of cinnamon rolls you desire.
Place them on a 9" pie dish.
Bake for 25-30 minutes.


Icing:

Beat the cream cheese and the butter together in the stand mixer until creamy.
Add the vanilla and the milk and keep mixing.
Gradually add the confectioners sugar and salt. Mix until the icing looks smooth and fluffy.

Preheat oven to 350 degrees.

Put the sugar and the cinnamon in a small bowl.

Combine them well.

Lightly flour your counter or work surface.

Open and unroll the pizza dough.

With a pastry brush or a spoon, brush the butter over the dough. Make sure to cover the entire surface.

Spread the sugar mixture over the dough.

I added walnuts to half the rolls. This or any other fillings are optional, but very tasty!

Roll up the dough. The original recipe says to roll it from the 6 inch side, but I rolled it from the 12 inch side to get lots of mini cinnamon rolls.

Prepare pie dish with nonstick spray

Cut to the amount of cinnamon rolls you desire.

Place them on a 9" pie dish. Try to leave as much space between them as possible.

Bake for 25-30 minutes.

Icing:

Ingredients for the icing.

Put the cream cheese in the stand mixer or a bowl.

Add the butter.

Beat the cream cheese and the butter together in the stand mixer until creamy.

Add the vanilla and the milk and keep mixing.

Gradually add the confectioners sugar and salt.

Mix until the icing looks smooth and fluffy.

Spread the icing over the rolls.

Enjoy this magnificent roll!