Gingerbread Cheesecake Pinwheels | BRIGITTE.de

preparation

1. For the dough
   

2. Beat the butter and sugar in a bowl with the hand mixer until fluffy. Stir in egg and sugar beet syrup. In another bowl, mix flour, baking powder, cinnamon, ginger and cloves. Add to the butter mixture, knead quickly into a dough and chill for 30 minutes.

3. For the cream cheese filling
   

4. Beat the butter, sugar and vanilla sugar with the hand mixer until fluffy. Add the egg yolk. Stir in the cream cheese. Mix and fold in the flour, baking powder and cinnamon. Roll out the filling between two layers of baking paper into two rectangles (20 x 12 cm) and chill for 15 minutes.

5. Halve the dough. Roll out each half one after the other between 2 layers of baking paper 3 mm thick into a rectangle (20 x 12 cm). Place the cream cheese filling on each rectangle and carefully roll it up from the narrow side. Freeze the rolls for 60 minutes, then cut into 1cm thick slices with a sharp knife and place on baking trays lined with baking paper.

6. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) for 10-12 minutes. Remove the gingerbread cheesecake pinwheels from the oven and let them cool completely on a rack.