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!

Stuffed Potatoes (Sour Cream and Green Onions)

Remember when, not that long ago my hubby wanted to eat potatoes? Well he loved the caramelized stuffed onions, so I decided that tonight I’d try another version.  This recipe is very simple but also extremely tasty! Hope You guys enjoy it, and thanks for reading!

Ingredients:

1 big russet potato

¼ cup of green onions

¼ cup of sour cream

1 tablespoon of unsalted butter

Salt to taste

Parmesan cheese

Procedure:

Put the potato in the oven at 400 degrees Fahrenheit for one hour.

When you see that there are 15 minutes left for the potato to be done, start making the filling. Cut the green onions.

Once out of the oven cut the potato in half.

Use a spoon to scoop the insides out, but don’t remove all of the potato; remember to leave some in because you want it to hold up the potato while you make the filling.

Mix the insides with the green onions and the sour cream. Add salt (to taste) and the butter. 

Mix it until combined.

Put the mix inside the potatoes. Add a little bit of parmesan cheese on top.

Now enjoy!

Lemon Cake

I told you yesterday I made Pasta Carbonara for Allen’s B Day; well he loves lemon so I decided to make this lemony cake for his Birthday.  This recipe is very light and doesn’t taste too sweet. Hope you guys love it the same way my friend and husband did.

Ingredients:

1 ¾ cups of all purpose flour

2 tsp baking powder

1 cup of white sugar

4 eggs

2/3 cup of sour cream

Zest of a large lemon

4 Tablespoons of lemon juice

2/3 cup of sunflower oil

Syrup:

¼ cup confectioner’s sugar

3 Tablespoon of lemon juice

Procedure:

Preheat the oven to 350 degrees. Grease an 8x2 round pan. 

Sift the flour and the baking powder into the mixing bowl of an electrical mixer. Add the white sugar. 

In a separate bowl whisk the eggs, sour cream, lemon zest, lemon juice and oil together. 

Pour the egg mixture in to the flour mixture. Mix it until well combined.

 Pour the batter into the pan. Let it bake for 50 minutes or until golden brown.

For the syrup, mix together the confectioner’s sugar and lemon juice in a small pan. Stir over low heat until it just begins to simmer.

As soon as the cake comes out of the oven prick the surface with a toothpick, then brush the syrup over the top. Let the cake cool completely in the pan before removing it and serving. 

Enjoy!!