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Cinnamon Roll Vanilla Cheesecake Pie

Cinnamon Roll Vanilla Cheesecake Pie


  • Yield: 8 servings 1x
Scale

Ingredients

For the Crust:

  • 1 store-bought soft pie crust (from the refrigerated section)
  • 3 tablespoons melted butter
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • Pinch of fine salt
  • 1 egg white, beaten

For the Filling:

  • 2 packages cream cheese, softened
  • ⅔ cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup heavy whipping cream

For the Streusel Topping:

  • 1 stick unsalted butter
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • Pinch of salt
  • 1½ cups flour

Instructions

For the Crust:

  1. Preheat the oven to 350°F.
  2. On a lightly floured surface, unroll the pie crust and using a rolling pin, gently roll it out to a ¼-inch thickness.
  3. Brush the melted butter over the surface of the dough. Combine the sugar, cinnamon, and salt in a small bowl.
  4. Sprinkle the sugar mixture over the dough in an even layer.
  5. Carefully and gently roll the pie crust up into a tight spiral. To ensure that this really worked for me, I chilled the rolled up dough for about 20 minutes in the fridge before slicing.
  6. Cut the spiral into ½-inch thick slices and then very gently slightly flatten each slice into a round with the rolling pin.
  7. Place the pie crust rounds into a pie plate, overlapping them slightly and pressing to seal.
  8. Trim any excess dough from the pie plate and then prick the bottom of the pie crust with fork. If desired, create a decorative edge with your fork or fingers.
  9. Brush the egg white over the entire crust, including the edges, and place in the oven for 8-11 minutes, or until cooked through and golden.

For the Filling:

  1. In the bowl of a stand mixer (or using a hand mixer), beat together the cream cheese and sugar until very smooth. Add in the vanilla extract and zest and beat to combine.
  2. Whip the cream until soft peaks form and then gently fold it into the cream cheese mixture until it is light and fluffy and evenly combined.
  3. Pour the filling into the prepared pie crust. Smooth out the top and place in the fridge to set for at least 3 hours.

For the Streusel Topping:

  1. Melt the butter in a small saucepan and then add in the other ingredients.
  2. Cook over medium-low heat, stirring almost constantly, for about 5 minutes. You want to cook it long enough to cook out the raw flour flavor. It is ready when it is very crumbly and the butter has been completely absorbed. I even do a taste test to make sure I can’t taste the flour.
  3. Allow the streusel to cool completely and then top the chilled pie with it. Return the pie to the fridge for another 30 minutes before slicing and serving the pie.