Pumpkin Cinnamon Roll Cheesecake
Recipe type: Dessert
Makes: 12 servings
Pumpkin cheesecake meets cinnamon roll!
Cinnamon Roll Batter
  • 9¼ ounces all-purpose flour (2 cups)
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 5 ounces granulated sugar (2/3 cup)
  • 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
  • 1 x-large egg, at room temperature
  • ½ cup whole milk at room temperature
  • 1 tablespoon pure vanilla extract
Pumpkin Cheesecake Filling
  • 2 8-ounce packages cream cheese, softened at room temperature (I actually snuck in fat free cream cheese, SHHH don’t tell!)
  • 2⅛ ounces (1/4 cup, packed) light brown sugar
  • 1⅞ ounces (1/4 cup) granulated sugar
  • ½ ounce (1½ tablespoons) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon table salt
  • 2 x-large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
Cinnamon Filling
  • ⅓ cup unsalted butter, melted
  • 8.25 ounces (1 cup, packed) light brown sugar
  • 3 tablespoons ground cinnamon
  • Cream Cheese Icing
  • 3 ounces cream cheese (preferably light or regular here)
  • 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature
  • 1½ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  1. Pre-heat oven to 350 degrees; grease a 9 inch spring-form pan (also, wrap with tin foil if your pan tends to leak like mine); set aside
  2. Prepare cinnamon roll batter
  3. Sift flour, baking powder and salt into a medium bowl; set aside
  4. In the large bowl of an electric mixer, beat sugar and butter on high speed for several minutes or until light and fluffy
  5. Add eggs, milk and vanilla and beat on medium speed until combined; scrape sides of bowl and with mixer on low speed, slowly add in dry sifted dry ingredients; mix just until combined
  6. Spread half of this batter onto the bottom of the spring-form pan, this will be the bottom layer; grease your hands to help press batter down
  7. Prepare cheesecake filling
  8. In the large bowl of an electric mixer, using the whisk attachment, beat cream cheese until light and creamy
  9. Add sugars, flour and seasonings and beat on high speed; scrape the sides of the bowl
  10. Add eggs and vanilla, beat on medium speed
  11. Mix in pumpkin until combined
  12. Pour cheesecake batter over cinnamon roll layer
  13. Prepare cinnamon filling
  14. Stir together butter, brown sugar and cinnamon
  15. Drop spoonfuls of cinnamon filling on top of cheesecake layer
  16. Top that with big drops of cinnamon roll batter; use a knife to carefully swirl the batter
  17. Bake cheesecake for 45-55 minutes or until top is firm and lightly browned
  18. Chill cheesecake in fridge for a few hours or overnight
  19. Prepare cream cheese icing
  20. In the large bowl of an electric mixer, beat butter on high speed until light and creamy
  21. Add powdered sugar and vanilla; mix on low for one minute then beat on high speed for several minutes until frosting is light and fluffy
  22. Pipe or spread icing on cheesecake as desired; I iced around the sides of the cheesecake and piped a big swirl on top to play on the “cinnamon roll” theme
  23. Slice, serve and enjoy!
Adapted from The Girl Who Ate Everything who found it on Culinary Concoctions by Peabody
This cheesecake has a lot of components and dirties a lot of bowls, but the end result is completely worth it
Store cheesecake in fridge up to four days
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/pumpkin-cinnamon-roll-cheesecake/