Cinnamon Cheesecake Ice Cream Recipes

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CINNAMON TOAST CRUNCH CHEESECAKE



Cinnamon Toast Crunch Cheesecake image

This swirly, cereal-milk cheesecake brings your favorite childhood breakfast to the dessert table.

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/4 cups milk
8 cups Cinnamon Toast Crunch® cereal (about 14 ounces), plus more for serving
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
One 1/4-ounce package unflavored powdered gelatin
1 tablespoon ground cinnamon
Three 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/2 cup sour cream
1 tablespoon pure vanilla extract
Pinch fine salt
Juice of 1/2 lemon
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
  • Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
  • Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
  • Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
  • Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
  • Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
  • Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
  • Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
  • Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.

CHEESECAKE ICE CREAM



Cheesecake Ice Cream image

Make and share this Cheesecake Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup milk
2 teaspoons grated fresh lemon zest or 2 teaspoons fresh orange zest
1 1/2 cups heavy cream
3 graham crackers, crumbled

Steps:

  • In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
  • Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
  • Pour the entire mixture back into the pan and place over low heat.
  • Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
  • Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
  • Let the custard cool slightly, then stir in the lemon zest and cream.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
  • When finished, the ice cream will be soft but ready to eat.
  • For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
  • *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
  • *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7

CINNAMON ICE CREAM



Cinnamon Ice Cream image

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Provided by Elizabeth

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h50m

Yield 8

Number Of Ingredients 6

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  • Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 28.4 g, Cholesterol 104 mg, Fat 17.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 10.5 g, Sodium 47.5 mg, Sugar 25.3 g

CREAM CHEESE ICE CREAM



Cream Cheese Ice Cream image

This is hands-down the best homemade ice cream I've ever eaten. It tastes like cheesecake with a refreshing hint of lemon.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 quarts.

Number Of Ingredients 7

2-1/2 cups half-and-half cream
1 cup whole milk
1-1/4 cups sugar
2 large eggs, lightly beaten
12 ounces cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon vanilla extract

Steps:

  • In a large saucepan, heat the cream and milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Whisk in cream cheese until smooth. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in lemon juice and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 273 calories, Fat 16g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 135mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

CINNAMON CHEESECAKE ICE CREAM



Cinnamon Cheesecake Ice Cream image

This is a delicious and easy concoction that I whipped up tonight. I think it's healthy-ish so I am happy to share!

Provided by Tracy3906

Categories     Ice Cream

Time 2h10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 6

12 ounces part-skim ricotta cheese
1/2 cup low fat sweetened condensed milk
1 cup skim milk
1 tablespoon brown sugar
2 teaspoons cinnamon
2 teaspoons vanilla

Steps:

  • Mix all of the ingredients in the food processor.
  • Place in fridge to harden for 1-2 hours.
  • Place in ice cream maker and make it according to your ice cream maker's directions.

Nutrition Facts : Calories 114.8, Fat 4.9, SaturatedFat 3, Cholesterol 19.5, Sodium 100.3, Carbohydrate 8.5, Fiber 0.5, Sugar 2.6, Protein 8.5

NO-FUSS CINNAMON CHEESECAKE



No-Fuss Cinnamon Cheesecake image

When my friend Dee gave me this recipe I was very skeptical. Who ever heard of cheesecake made with crescent dough? I made it one day when I had 3 back-up desserts and it was one of the first to go. So easy to make and a popular demand by my family, I make it all the time. Hey!! Even my no-impress mother-in-law asked for the recipe!!! Enjoy!

Provided by MELLISAR

Categories     Desserts     Cakes     Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 7

2 (10 ounce) cans refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 tablespoon vanilla extract
½ cup butter, melted
½ cup white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
  • Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 44.9 g, Cholesterol 61.4 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 15.6 g, Sodium 531.8 mg, Sugar 28.5 g

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