Cinnamon Roll Cream Cheese Coffee Cake

Name: Cinnamon Roll Cream Cheese Coffee Cake
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 16 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 2 teaspoons vanilla extract; 2-1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3/4 cup 2% milk; CHEESECAKE FILLING:; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 2 tablespoons all-purpose flour; 3 teaspoons vanilla extract; 2 large eggs, lightly beaten; CINNAMON FILLING:; 1 cup packed brown sugar; 1/3 cup butter, melted; 2 tablespoons ground cinnamon

Cheesecake, coffee cake and cinnamon rolls—all rolled into one! —Deanna Smith, Meridian, Idaho

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup 2% milk
CHEESECAKE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
3 teaspoons vanilla extract
2 large eggs, lightly beaten
CINNAMON FILLING:
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons ground cinnamon

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside.
In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter.
Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet.
Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.