Cinnamon Roll Vanilla Cheesecake Pie

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 cup Brown sugar
  • 4 tsp Cinnamon
  • 1 1/2 cups Flour
  • 1 Pinch Salt, fine
  • 1 Pinch Salt
  • 2/3 cup Sugar
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Pie crust, store-bought soft

• Dairy

  • 3 tbsp Butter
  • 1 stick Butter, unsalted
  • 2 packages Cream cheese
  • 1/2 cup Heavy whipping cream

Found on yestoyolks.com

Description

Directions

• Preheat the oven to 350°F.
• On a lightly floured surface, unroll the pie crust and using a rolling pin, gently roll it out to a ¼-inch thickness.
• Brush the melted butter over the surface of the dough. Combine the sugar, cinnamon, and salt in a small bowl.
• Sprinkle the sugar mixture over the dough in an even layer.
• 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.
• Cut the spiral into ½-inch thick slices and then very gently slightly flatten each slice into a round with the rolling pin.
• Place the pie crust rounds into a pie plate, overlapping them slightly and pressing to seal.
• 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.
• 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.
• 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.
• 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.
• Pour the filling into the prepared pie crust. Smooth out the top and place in the fridge to set for at least 3 hours.
• Melt the butter in a small saucepan and then add in the other ingredients.
• 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.
• 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.