Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 9-inch Springform pan.

Step 3

Cinnamon Roll Batter:Using a stand mixer with a paddle attachment (or hand mixer) cream together the butter and sugar for 3 minutes, until light and fluffy.

Step 4

Add egg, milk, and vanilla.

Step 5

Beat for another minute.

Step 6

Scrape down bowl.Sift together flour, baking powder, and salt.

Step 7

Combine the sifted and creamed ingredients together.

Step 8

Mix on low speed until thoroughly combined.

Step 9

Spread half of the batter onto the bottom of the Springform pan.

Step 10

It will be sticky and thick so spray your hands with baking spray and press down.

Step 11

It will be a thin layer, but trust me it will rise up during baking.

Step 12

For the Pumpkin Cheesecake Filling:

Step 13

Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.

Step 14

Add the pumpkin and beat for another minute until fully combined.Add the eggs (and yolk) one at a time, scraping down the bowl after each addition.Add the vanilla, spices, and flour and beat for another minute.

Step 15

Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.

Step 16

Cinnamon Filling:In a small bowl, combine the melted butter, cinnamon, and brown sugar.

Step 17

Mix until thoroughly combined.Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

Step 18

Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake.

Step 19

Once finished, take a knife to swirl the ingredients together. This is hard to do as the batter is pretty thick, just do what you can. 🙂

Step 20

Bake for about 50-55 minutes, cake will be puffy and lightly browned.

Step 21

Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours.

Step 22

Remove cake and let it warm up to room temperature just a bit.

Step 23

Frost with Maple Cream Cheese Frosting.

Step 24

Maple Cream Cheese Frosting:

Step 25

Using a stand mixer (and a clean bowl) with paddle attachment, beat the cream cheese to soften for about 2 minutes.

Step 26

Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.