Rugelach Bread Pudding Cheesecake

Print Bookmark
Rugelach Bread Pudding Cheesecake

This recipe is chocolate rugelach and it is cheesecake and it is bread pudding and it is absolutely heavenly!

The batter for this cake has been thinned out with milk to soak into every crevice of the rugelach. Dairy, dairy and even more dairy!

If you want to make this completely homemade, go ahead and bake your own rugelach but store bought works perfectly well.


8 oz. cream cheese, softened

8 oz. sour cream

3/4 cup granulated sugar

3 eggs

1 tsp vanilla extract

1/2 tsp salt

1 cup milk

6 cups cubed rugelach (around 20 pieces)

Rugelach Bread Pudding Cheesecake


Preheat the oven to 325 degrees F. and grease a 9 inch springform pan and line it with parchment paper. Wrap the bottom of the springform pan with foil so no batter leaks out and place it on a baking sheet. Put the cubes of rugelach into the pan and set it aside.

In a stand mixer, beat the cream cheese, sour cream and sugar until light and fluffy. Add the vanilla extract and salt and mix until combined. With the mixer on low, add the eggs, one at a time, until all 3 eggs are incorporated into the batter. Lastly, add the milk and mix on low until combined. Scrape down the sides of the bowl to make sure all of the cream cheese and sour cream is combined with the milk.

Pour the batter over the rugelach and set it aside to soak for 30 minutes.

Bake the bread pudding cheesecake for 1 hour 15 minutes, until the edges have set and the center is still a bit wiggly. Turn off the oven, prop open the door and leave the cheesecake inside the oven for 2 hours to cool. This will keep the cake from cracking too much on top.


Recipe Archive


All active news articles

We use cookies, including third-party cookies, to improve your experience on our site and to show you relevant advertising. Visit our Privacy Policy to learn more. By continuing to use our site you agree to our use of cookies.

Accept Cookies