This cream cheese cake is buttery and creamy. Iced with a soft and fluffy cream cheese frosting ... Put a teaspoon of cream ...

Topped with a fluffy cream cheese frosting ... Because your cake mix has them added as well, using pie filling may cause your cake to be too sweet or too heavy on certain spices.

Meanwhile, prepare the frosting by beating the butter and cream cheese together with an electric mixer until light and fluffy ...

The cheesecake filling is creamy ... beat together the softened cream cheese, sugar, orange zest, vanilla paste, cinnamon, ginger, nutmeg and salt until light and fluffy. Bake for 25 to 30 minutes ...

For the filling ... cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.

Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes ... In a bowl of electric mixer beat the cream cheese and butter, on low speed, just until ...

Grease and line and 20cm/8in springform cake ... the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy.

Flavor the batter with cinnamon, then stack the cooked cakes sandwiched with a fluffy cream cheese filling. A drizzle of homemade cinnamon syrup finishes the dish. Cinnamon syrup proves easy to ...