Cinnamon Roll Cheesecake
A delightful fusion of German cinnamon rolls and creamy cheesecake, this dessert offers a sweet, buttery base topped with spiced mini rolls. The rich quark and cream cheese filling pairs perfectly with the warm cinnamon swirl, creating a comforting treat for any occasion.
Recipe by Salima | Food Creator & Rezepte· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 30 min estimated total time for 8 servings.
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Ingredients
- 1 packet vanilla sugar
- a pinch salt
Cinnamon Roll Dough
- 1 1/10 cup milk
- 1 packet yeast
- 1 4/5 oz sugar
- 1 1/5 lb flour
- 3 1/2 oz butter
Cookie Base
- 7 1/10 oz cookies
- 2 4/5 oz butter
Cheesecake Filling
- 1 1/10 lb quark
- 7 1/10 oz cream cheese
- 2 eggs
- 0.85 cup cream
- 4 1/5 oz sugar
- 1 packet vanilla pudding powder
- 1/4 cup oil
Cinnamon Filling
- 3 1/2 oz butter
- 3 1/2 oz brown sugar
- 3 tsp cinnamon
Instructions
- 1Prepare 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.
- 2While 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.
- 3Prepare 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.
- 4Preheat the oven to 320°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.
- 5While 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.
- 6Cut the rolled dough into small mini rolls (about 2 cm/¾ in wide) and set aside.
- 7After 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.
- 8Return 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.
- 9If 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.
- 10Allow the entire cake to cool completely at room temperature, then refrigerate for at least 2 hours before slicing to let the flavors meld.
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Frequently asked questions
- How long does it take to make Cinnamon Roll Cheesecake?
- About 1 hour 30 minutes in total: 30 minutes of prep and 1 hour of cooking.
- How many servings does this Cinnamon Roll Cheesecake recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cinnamon Roll Cheesecake recipe come from?
- It was shared by Salima | Food Creator & Rezepte on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.