CINNAMON BUN CHEESECAKE, MY WAY!
I actually came up w/ a slightly different version of this about 10 yrs ago, but I forgot about it until recently when I have over heard others telling me about this recipe they've been seeing lately and all I thought was, " well I've been making that for years." So I finally decided to print it up. Enjoy!!
Provided by sherry monfils
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. In lg bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Beat in eggs until mixed well. Set bowl aside.
- 2. In medium bowl, whisk melted butter, brown sugar and cinnamon until clumpy. Set oven to 325. Lightly spray a 9" spring form pan w/ cooking spray. Open cans of cinnamon buns and put the frostings aside.
- 3. Separate the buns and lay them in the bottom of the pan, ( they may seem squished but that's o.k.,) Pour the cream cheese mix over the buns and w/ a spatula spread the mix to cover all the buns. By spoonfuls drop the cinnamon/butter mix over top of the batter. Using a knife, swirl the cinnamon into the batter. Place pan on a cookie sheet and place in oven. Bake until firm around the edges but still a little jiggly in the center. My oven took 30 mins, it might take yours more time, just keep an eye open on them by 30 minutes. Let cool. Place the frosting's on a plate and microwave about 10 seconds. Drizzle over cake. Chill cake at least 1 hr.
CINNAMON BUN CHEESECAKE
This cheesecake will have to chill in the fridge overnight so hold off on making the icing until you need it. This icing is ready within just a few minutes so no need to make it in advance.
Provided by Cheryl Kirkness of www.MomsAndMunchkins.ca
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 25
Steps:
- Cinnamon Bun Instructions:
- Preheat oven to 350 degrees F.
- Grease bottom of a 9 inch springform pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add butter and beat on medium speed just until blended (do not over mix).
- Beat in milk.
- Stir in brown sugar, granulated sugar and cinnamon until well mixed.
- Press into the greased springform pan.
- Place springform pan on a baking sheet (to catch any drips).
- Bake 23-25 minutes.
- Cheesecake Layer:
- Reduce oven to 325 degrees F.
- In a large bowl, beat together cream cheese and sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Beat in sour cream, vanilla extract, light brown sugar, cinnamon and all-purpose flour.
- Pour batter over baked cinnamon bun base. Smooth top.
- Bake for 80-90 minutes (until top is golden and middle is set - no longer really jiggly).
- Let cool on wire rack for 1 hour.
- Refrigerate for at least 4 hours (best to let this cool in fridge overnight) before icing.
- Before icing, run table knife around inside of the pan (to loosen it from sides) and remove cheesecake from pan.
- Place cheesecake on serving dish before icing.
- Icing:
- Beat cream cheese and butter together on medium speed until smooth.
- Add in brown sugar, granulated sugar, cinnamon and confectioners' sugar. Beat until well mixed.
- Spread icing over cooled cheesecake.
- Store leftovers in refrigerator.
CINNAMON ROLL CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, sour cream, vanilla extract, eggs, butter, light brown sugar, cinnamon, refrigerated cinnamon rolls
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/160°C.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add the sour cream and vanilla, and beat until there are no lumps.
- Add the eggs one at a time, mixing completely after each one. Set aside.
- In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
- In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
- Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
- Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
- Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle.
- Remove from oven and cool completely.
- Top with frosting from the cinnamon rolls.
- Refrigerate at least 4 hours.
- Enjoy!
Nutrition Facts : Calories 531 calories, Carbohydrate 44 grams, Fat 37 grams, Fiber 1 gram, Protein 7 grams, Sugar 30 grams
MAPLE BACON-CINNAMON BUN CHEESECAKE
This dessert is just amazing! It came to me after hearing about a bacon sundae at a local diner. All the flavors work together, from the creamy cheesecake filling and the cinnamon buns to the maple syrup and bacon topping. Enjoy!
Provided by Brian Nevel
Categories Meat and Poultry Recipes Pork
Time 6h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round or square 9-inch cake pan. Place cinnamon rolls inside.
- Bake in the preheated oven until just lightly golden, about 20 minutes. Rolls should still be doughy inside. Remove from the oven and set aside. Leave the oven on. Lightly spray an 8-inch springform pan with cooking spray.
- Beat cream cheese, sugar, and vanilla extract together in a large mixing bowl until creamy. Beat in eggs, one at a time, followed by sour cream until evenly blended.
- Combine crushed wafers and melted margarine in a separate bowl. Press into the bottom of the prepared springform pan.
- Dice partially cooked cinnamon rolls into 3/4-inch cubes and fold into cheesecake filling. Spread over the crust.
- Place the springform pan inside a larger pan and submerge in hot tap water, covering at least 3/4 up the sides. This will prevent leaks and allow the cheesecake to bake evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and the water bath and allow springform pan to cool for 1 hour; let chill in the refrigerator for 4 hours more.
- While cheesecake cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble. Top cheesecake with maple syrup and bacon crumbles.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 75.8 g, Cholesterol 98.1 mg, Fat 40 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 17 g, Sodium 788.6 mg, Sugar 24.7 g
CINNAMON 'ROLL' CHEESECAKE
Combine all the best flavors of fall in one decadent dessert with this Cinnamon 'Roll' Cheesecake recipe! Pecans, cinnamon, PHILADELPHIA Cream Cheese and more feature in this cozy Cinnamon 'Roll' Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine 1 cup graham crumbs, 1/2 of the butter and 2 Tbsp. granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray. Combine remaining graham crumbs and butter with nuts, cinnamon and 1/4 cup of the remaining granulated sugar; reserve for later use.
- Beat cream cheese with vanilla and remaining granulated sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
- Pour 2 cups batter over crust; sprinkle with 1/2 of the reserved graham crumb mixture. Top with 1/2 of the remaining batter; sprinkle with remaining graham crumb mixture. Cover with remaining batter; smooth top with back of spoon. Place skillet on baking sheet, then place in oven.
- Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Whisk powdered sugar and milk until blended. Spread over top of cheesecake.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7026 g, Sugar 0 g, Protein 6 g
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