Cinnamon Roll Cheesecake

Prepare the cinnamon roll dough: Dissolve the yeast and 50 g sugar in lukewarm milk and let sit for 5 minutes. Add the flour, 100 g softened butter, and a pinch of salt; knead into a soft dough and let rise in a warm place until doubled in size, about 45–60 minutes.

While the dough rises, make the cookie base: Crush 200 g cookies into fine crumbs, mix with 80 g melted butter, press the mixture firmly into the bottom of a greased 23 cm (9‑inch) spring‑form pan, and refrigerate for 10 minutes.

Prepare the cheesecake filling: In a large bowl, combine 500 g quark, 200 g cream cheese, 2 eggs, 200 ml cream, 120 g sugar, 1 packet vanilla pudding powder, and 60 ml oil. Beat until smooth and creamy, then spread evenly over the chilled cookie base.

Preheat the oven to 325°F (320°F) with top and bottom heat. Bake the cheesecake for 45 minutes, until the edges are set but the center still has a slight wobble.

While the cheesecake bakes, roll out the risen cinnamon roll dough on a lightly floured surface to a rectangle about 30 × 40 cm (12 × 16 in). Brush with melted butter, then sprinkle the cinnamon filling (100 g butter, 100 g brown sugar, 3 tsp cinnamon) evenly.

Cut the rolled dough into small mini rolls (about 2 cm/¾ in wide) and set aside.

After the cheesecake has baked for 45 minutes, remove it from the oven. Arrange the mini cinnamon rolls on top of the partially baked cheesecake, spacing them evenly.

Return the pan to the oven and bake for an additional 12–15 minutes, until the rolls are golden brown and the cheesecake is fully set.

If desired, prepare a fresh cheese frosting (e.g., cream cheese mixed with powdered sugar and a splash of vanilla) and spread it over the cooled cake.

Allow the entire cake to cool completely at room temperature, then refrigerate for at least 2 hours before slicing to let the flavors meld.