1 pound light cream cheese, chilled and diced
1/2 cup unsalted butter or margarine
1 pound confectioners' sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 2/3 cups milk
1/4 cup cinnamon pecans
Preheat oven to 450 degree F (225 degrees C). Cut the cream cheese into 1/2 inch slices. Press half of each slice into the bottom and half of other slice on top of a 9 inch springform pan.
In a large bowl, cream together the butter, sugar and 3 eggs. Beat in the cinnamon to taste. Spread onto cream cheese slices.
Bake in preheated oven for 45 minutes, turning a few times until brownies spring back onto pans. Remove from oven and allow to cool completely. Frost with whipped cream. To make vanilla frosting: In a microwave-safe dish whisk together milk, 1/8 cup cinnamon and sugar until smooth or only a sliver of it is left in cup. Place icing into one quarter of hot milk and milk mixture; pour frosting as desired. Spread frosting on top of cream cheese and cream cheese days.
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