Step 1

Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.

Step 2

In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.

Step 3

Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.

Step 4

Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.

Step 5

Pour the batter into the prepared baking dish and spread it evenly.

Step 6

In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.

Step 7

Sprinkle the cinnamon evenly over the cake batter. Set aside.

Step 8

In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.

Step 9

Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.

Step 10

Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.

Step 11

In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.

Step 12

Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.

Step 13

Sprinkle streusel topping over the cheesecake layer until evenly distributed.

Step 14

Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.

Step 15

Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.

Step 16

Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.

Step 17

Use a fork or spoon to drizzle the icing over the cake.

Step 18

Slice and serve!