I hope Hutts gives this one a try, what with his new job over at the Cheesecake Factory :P

http://easybaked.net/2013/04/04/cin.....eese-frosting/

Cinnamon Roll Batter:

2/3 cup sugar
¼ cup butter, at room temperature
1 egg
½  cup  milk
1 tbsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt

Cheesecake filling:

2 pkg. (8 oz. each) cream cheese, at room temperature
1 cup sugar
1 tbsp vanilla extract
2 tbsp flour
3 eggs

Cinnamon Filling:

1/3 cup butter, melted
1 cup brown sugar
3 tbsp cinnamon
1/2 cup chopped walnuts* (you can skip this if youre allergic)

Cream Cheese Frosting:

2 ounces cream cheese, at room temperature
3 tbsp butter, at room temperature
2 tsp vanilla
1 cup powdered sugar
milk (if needed to thin frosting)
dash of cinnamon on top *

DIRECTIONS:

Preheat oven to 350 degrees F.

Grease a 9-inch Springform pan.

Note to self: need to put parchment paper at bottom of pan to make removing of said cake easier :B Fortunately, I -did- cover around it with foil, and I highly recommend doing that for ANYTHING involving a springform pan, it'll save a lot of agony on cleanup!

Cinnamon Roll Batter:

Using a mixer,  cream together the butter and sugar.
Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined. I would actually say, use a whisk and use the wet/dry method - that is, have the wet in one bowl, and the dry (flour, baking powder, salt) in another, this will save you a LOT of hassle.

Cheesecake Filling:

In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed. Add the eggs one at a time, beating together scraping down the bowl after each addition.
Add the vanilla and flour and beat for another minute.

Cinnamon Filling:

In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined. You have three individual parts to this cheesecake now.  The batter, the cheesecake and the filling.

Here is how to put them together:

Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.

Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake. (Actually, I mixed it with the rest of the cinnamon roll batter - just makes more sense that way)

Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together.  I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.

Bake for about 50-55 minutes, cake will be puffy and lightly browned.
(Add another 5 minutes for my slow oven :P)

Let it cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours (or overnight).  

Remove cake and let it warm up to room temperature just a bit. While you are waiting, make your cream cheese frosting.

Cream Cheese Frosting:

In a clean bowl, beat the cream cheese and butter together for about 2 minutes.

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

Pipe over the top of chilled cheesecake and serve….so yummy!
(Screw the piping, I smeared the frosting on with a spatula then dusted it with a bit of cinnamon)

This is what it looks like WITHOUT the frosting...

Enjoy :B