Cheese and Cinnamon Pie

Ingredients

For the dough:

Sugar 100 g

Butter 45 g

Egg yolk 1

Milk 100 ml

Vanillin 2 tsp

Flour 210 g

For the filling:

Cream cheese 360 g

Sugar 160 g

Vanillin 2 tsp

Flour 2 tbsp

Egg 2

Egg yolk 1

For the cinnamon filling:

Butter 55 g

Brown sugar 190 g

Cinnamon 2.5 tsp

For the glaze:

Cream cheese 60 g

Butter 20 g

Vanilla extract 2 tsp

Icing sugar 100 g

In a mixer at medium speed, beat the butter and sugar. Beat in the yolk, milk, and vanilla. Continue beating for about a minute. Add the flour and mix until smooth.

In a clean mixer bowl, beat the cream cheese and sugar. Then beat in the eggs, yolk, and vanilla. Add the flour and continue beating until smooth and creamy.

For the cinnamon balls, mix all ingredients until smooth.

Grease a pie pan with butter and line it with parchment paper. Preheat the oven to 175°C. Place half the dough on the bottom and smooth it out with a spoon. The layer will be quite thin; it will rise in the oven. Spread the cheese filling on top.

Make small balls from the cinnamon mixture, carefully fold them into the remaining dough, and arrange them on top of the cheese filling. Smooth the surface. Bake the pie in the preheated oven for 50-55 minutes. Cool completely and refrigerate for at least 4 hours.

Next, prepare the glaze by beating the cheese and butter in a mixer on medium speed for 2 minutes. Add the vanilla and sugar. Remove the cake from the refrigerator, unmold, peel off the parchment paper, and place it on a serving platter. Spread the glaze over the cake and serve.

Enjoy!