Pumpkin Cinnamon Roll Cheesecake

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Pumpkin Cinnamon Roll Cheesecake

Last night was my 10-year high school reunion.  I didn’t really know what to expect, but for some reason I was a little nervous about going.  There was the whole cliché of wanting to look good, which isn’t all that convenient two days after Thanksgiving, but I also wondered if it would be all that interesting given Facebook’s presence in all of our lives.

Luckily, my best friends since forever and I had dinner beforehand which made walking into the event a little less nerve-racking.  Oh, and a jalapeno blackberry margarita didn’t hurt either.

Pumpkin Cinnamon Roll Cheesecake

But I have to tell you, I’m not sure what I was so worried about.  It was actually really nice to see most of the people who were at the reunion.  I spoke to a girl who sat next to me in third grade.  She was the nicest person then, at eight years old, and she is just as nice today.  There were a few people who had seen Keep It Sweet Desserts postings on Facebook and ordered cookies, they came up to me and raved about them.  And then there were others who told me that they voted religiously during the Martha Stewart American Made contest.

Frankly, I was overwhelmed by how many people wanted to hear about my business and tell me how wonderful they think it is.  Of course some of these people had been my friends, but there were others who I didn’t even think knew me way back in my awkward teenage years.  So to all of my UD 2012 classmates, you guys are pretty awesome.

Pumpkin Cinnamon Roll Cheesecake

Meanwhile, it has been such a crazy week that at 6am this morning I headed back from Philly to package lots and lots of desserts.  It was hard to be motivated to come back and work after a week of very little sleep, but then I remembered the Thanksgiving leftovers I’d avoided in my effort to look good for the reunion.  Let’s just say that the last of this cheesecake did not stand a chance.


Pumpkin Cinnamon Roll Cheesecake

Serves 12

Ingredients:

Cinnamon Roll Batter
9 1/4 ounces all-purpose flour (2 cups)
2 teaspoons baking powder
1/2 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
1/2 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!)
2 1/8 ounces (1/4 cup, packed) light brown sugar
1 7/8 ounces (1/4 cup) granulated sugar
1/2 ounce (1 1/2 tablespoons) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 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
1/3 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
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract

Directions:

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

Prepare cinnamon roll batter
Sift flour, baking powder and salt into a medium bowl; set aside
In the large bowl of an electric mixer, beat sugar and butter on high speed for several minutes or until light and fluffy
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
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

Prepare cheesecake filling
In the large bowl of an electric mixer, using the whisk attachment, beat cream cheese until light and creamy
Add sugars, flour and seasonings and beat on high speed; scrape the sides of the bowl
Add eggs and vanilla, beat on medium speed
Mix in pumpkin until combined
Pour cheesecake batter over cinnamon roll layer

Prepare cinnamon filling
Stir together butter, brown sugar and cinnamon
Drop spoonfuls of cinnamon filling on top of cheesecake layer
Top that with big drops of cinnamon roll batter; use a knife to carefully swirl the batter
Bake cheesecake for 45-55 minutes or until top is firm and lightly browned
Chill cheesecake in fridge for a few hours or overnight

Prepare cream cheese icing
In the large bowl of an electric mixer, beat butter on high speed until light and creamy
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
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
Slice, serve and enjoy!

Adapted from The Girl Who Ate Everything who found it on Culinary Concoctions by Peabody

Note:
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


Pumpkin Cinnamon Roll Cheesecake

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13 Responses to “Pumpkin Cinnamon Roll Cheesecake”

  1. Bianca @ Confessions of a Chocoholic November 25, 2012 at 8:44 pm #

    Good to hear that you had a nice high school reunion! I missed mine but I do love my high school friends, so I’m looking forward to attending the next one. This cheesecake looks divine!

  2. Dorothy @ Crazy for Crust November 25, 2012 at 9:53 pm #

    Oh man. This would not stand a chance with me either! I had to miss my 10 year (I’d just had a baby) and can’t wait for my (gulp) 20 year in a few years. :)

  3. Kathryn November 26, 2012 at 5:11 am #

    Woah Lauren…this cheesecake sounds incredible!

  4. Rachel @ The Avid Appetite November 26, 2012 at 12:15 pm #

    This looks incredible! I had a giant cheesecake fail on Thanksgiving…so disappointing, but I’m determined to redeem myself for Christmas!

  5. Liz @ Tip Top Shape November 26, 2012 at 8:32 pm #

    Oh my word, this looks scrumptious!!!!

  6. Valerie November 26, 2012 at 9:32 pm #

    Jalapeno blackberry margarita(s)…sounds like delightful liquid courage. :D I’m glad you have such a fun time at your reunion!!

    This pumpkin roll cheesecake looks astounding! I’d love nothing more than to eat the entire cake and then hibernate until April. :)

  7. Kristina November 26, 2012 at 9:36 pm #

    I haven’t attended a reunion yet, I went to my older sisters because I had a lot of friends in her class, and it was fun! I would most likely be more nervous at my own, though, except yes, with facebook you are kinda staying in touch anyway…

    I WANT THIS CHEESECAKE!!

  8. Joanne November 27, 2012 at 8:22 am #

    (a) i’m SO glad your high school reunion was actually fun!! I’ve got a few years left before my ten-year and I missed my five-year. Not exactly looking forward to it but it will be interesting for sure! I’ll make sure to have a blackberry jalapeno (Swoon!) margarita before that.
    (b) Is this cheesecake for real? Seriously, I’m in love.

  9. Kate@Diethood November 27, 2012 at 9:51 am #

    Oh my worrrrd! This must be ahhhh-mazing!

    High School Reunions are always nerve-wrecking :/. Just had my 15-year reunion, and I was more nervous this time than I was for my 10-year reunion.

  10. Whitney @ The Newlywed Chefs December 1, 2012 at 12:48 pm #

    Is this recipe real life? It looks amazing!!

  11. Simply Life December 1, 2012 at 5:37 pm #

    Sounds like the reunion was a lot of fun- so glad you enjoyed your time! And WOW!…this cheesecake looks incredible!

  12. vanillasugarblog December 3, 2012 at 11:25 am #

    oh heavens
    this is a must make for a cheesecake junkie like myself!

  13. Ashley Bee (Quarter Life Crisis Cuisine) December 5, 2012 at 11:56 am #

    It looks like a huge cinnamon roll! How cute!