u/No-Special-9211

Momo (real name Mr.Orange) and his favorite toy, bug!

I finally made some cinnamon roll cheesecake today! It's got a brown butter graham cracker crust, Cheesecake with Cinnamon Roll filling sprinkled in and topped with a creamy brown sugar cold brew sauce! It was a huge success!! I originally wanted the sauce to be a frosting but, I was making the recipe up as I went and it and it's more of a sauce so I can't pipe it. I could add butter & powdered sugar to it but it would make it to sweet.

So I want feedback and I want help brainstorming. I am writing my own recipe for a cinnamon roll swirl cheesecake! Without giving away my recipe and to give you an idea, my plan is to literally take the flavor profile of a cinnamon roll and incorporate that into a cheesecake. There will be no bread/dough in the cheesecake. I really want the cheesecake to have a topping on it. To give you an idea I attached a picture of what I want it to look like (this is NOT my cheesecake or picture, I found it in on Instagram) this way it has the “appearance” of a cinnamon roll not just the taste. I’m trying to keep in mind that I don’t want the topping to be crazy sweet so, I would have to play around with measurements with each ingredient. I want the flavors to flow really nice. I have a few flavor combos that I want to try and I want people’s options on them:

1. Cold brew + mascarpone + sugar + vanilla bean paste
2. Cold brew + mascarpone + sugar + vanilla bean paste + rum
3. Apple butter + mascarpone + vanilla bean paste + brown sugar
4. Peach + mascarpone + sugar + cinnamon + ginger + sea salt + orange zest
5. Pecan + brown sugar + vanilla bean paste + salt + mascarpone

Is there one I should try first? Which one do you think would pair best with the cheesecake? Anything you would change (in general)? Should I even do a topping? Do you think if I add a topping it might become “too much”.

So I need to pick people’s brain about this. I really want to create a Concord grape cake recipe. Last October (2025) I made Concord grape pie filling (recipe attached) and froze it to use throughout the year. Now I’m wondering if I can thaw it and turn it into a powder. I’m not too sure if dehydrating it will turn it into something I can turn into a powder or if it will become leather like because of the sugar content. I think freeze drying it would work, but, I do not own a freeze dry machine. Any thoughts on how I could get the Concorde grape pie filling into a powder to use for a cake recipe?