Nikki’s Kitchen: Pumpkin Cheesecake and Apple Cinnamon Rolls

By: Nikki Hamburger

I am jumping right into fall.  It’s one of my favorite seasons.  I couldn’t decide what to make for you, so I am sharing recipes for both Pumpkin Cheesecake and Apple Cinnamon Rolls with Cream Cheese Frosting. (I’ve been craving cinnamon rolls for about a month. I guess pregnancy does that to you, ha-ha.) I hope you enjoy both of these recipes.

Pumpkin CheesecakeDSC_0349


1 1/2 cups graham cracker crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar


3 8-oz. pkgs. cream cheese or Tofutti, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Mix crust ingredients together just till coated and crumbly. Press onto the bottom of an 8″ spring form pan. Bake for 5 minutes at 350 degrees F. Set aside.


Combine cheese, sugar, and vanilla in large bowl of electric mixer, and mix until smooth. Add pumpkin, eggs, and spices; beat until smooth and creamy. Pour into the crust


Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven. Allow to come to room temperature, and then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

Apple Cinnamon Rolls with Cream Cheese Frosting1413245044595


1 pkg. active dry yeast

1/2 cup warm water (105 – 115 degrees F)

1/2  cup lukewarm milk (scalded and cooled)

1/3 cup sugar

1/3 cup butter or margarine, softened

1 tsp. salt

1 egg

3 1/2 – 4 cups flour, divided

Apple Cinnamon Filling

3 medium apples, peeled, cored, and diced

5 Tbsp. butter or margarine, softened, divided

1/4 cup brown sugar

1/4 cup sugar

4 Tbsp. cinnamon

Cream Cheese Frosting

1 8-oz. pkg. cream cheese or Tofutti

1/4 cup butter or margarine

1 cup powdered sugar

1/2 tsp. vanilla


Dissolve yeast in warm water and sugar.  Stir in the milk, butter, egg, salt, and 2 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto a lightly floured surface.  Knead until smooth and elastic, about 5 minutes.


Place in a greased bowl, cover and let rise in a warm place (I turn on my oven to the lowest setting and then turn it off before I put the dough in) until doubled, about an hour and a half.


Punch down and roll out to about a 15” x 9” rectangle



Place brown sugar, 1 tablespoon butter, and diced apples into a sauté pan, and cook down until apples are just cooked.  Drain any extra juice.


Spread the rest of the butter out over entire dough.  Sprinkle cinnamon and sugar over butter.  Spread cooked apples over the dough.


Start rolling dough as tight as possible from the long side while pinching the edge of dough as you are rolling.


Grease a 14” x 9” pan.  Cut roll in half and then each half in half again.  Cut each quarter into thirds (I know this seems like a lot of math, lol), and place each roll into the greased pan.  It’ll end up as 4 rows of 3 each.  Place again in a warm place, and let rise for 40 minutes.  Preheat your oven to 375 degrees F, and bake the rolls for 25-30 minutes.


Let cool slightly before spreading frosting over rolls.


Whip together cream cheese, butter, and vanilla until fluffy.  Slowly add in powdered sugar until completely incorporated.



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