Cinnamon Cheesecake Recipes

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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

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.

CINNAMON ROLL CHEESECAKE RECIPE BY TASTY



Cinnamon Roll Cheesecake Recipe by Tasty image

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

16 oz cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
½ cup butter, melted
½ cup light brown sugar
2 tablespoons cinnamon
1 package refrigerated cinnamon rolls, with frosting

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

CINNAMON SUGAR CHEESECAKE BARS RECIPE BY TASTY



Cinnamon Sugar Cheesecake Bars Recipe by Tasty image

Here's what you need: crescent dough, cream cheese, egg, sugar, vanilla, cinnamon

Provided by Tasty

Categories     Desserts

Yield 12 bars

Number Of Ingredients 6

2 tubes crescent dough
16 oz cream cheese
1 egg
1 cup sugar, divided
1 teaspoon vanilla
2 tablespoons cinnamon

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
  • Roll out crescent dough and pinch the seams together.
  • Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
  • In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
  • Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
  • Bake 30 minutes. Cool completely, then cut into 12 squares.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, Sugar 13 grams

CINNAMON APPLE CHEESECAKE



Cinnamon Apple Cheesecake image

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. -Emily Ann Young, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 cup finely chopped walnuts
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/2 cup thawed apple juice concentrate
3 large eggs, lightly beaten
TOPPING:
1 tablespoon butter
2 medium tart apples, peeled and sliced
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 cup thawed apple juice concentrate

Steps:

  • Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 451 calories, Fat 28g fat (16g saturated fat), Cholesterol 119mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.

CINNAMON CHEESECAKE



Cinnamon Cheesecake image

I found this on the back of my container of cinnamon. I kid you not. I did make a couple changes - less sugar & more cinnamon. For the crust, find my Recipe #218799. I made this for dessert tonight & it is DIVINE. It's not as dense as some cheesecakes; it was almost mousse-like. Chilling time is not included in the cook time.

Provided by Elmotoo

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

24 ounces cream cheese
1/2 cup brown sugar
2 tablespoons cinnamon
1 tablespoon vanilla extract
3 eggs
1/3 cup sour cream

Steps:

  • Preheat oven to 325°F.
  • Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
  • Stir in sour cream.
  • Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

CINNAMON CHEESECAKE



Cinnamon Cheesecake image

Make and share this Cinnamon Cheesecake recipe from Food.com.

Provided by georgi

Categories     Cheesecake

Time 1h

Yield 1 cheesecake

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/2 cup melted butter
1/4 cup sugar
1 lb cream cheese, softened
1/2 cup sugar
3 eggs
1 1/2 cups sour cream
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Steps:

  • Preheat oven 350.
  • Crust: place all ingredients in a food proccesor and mix.
  • Press into the bottom of a 9 in springform pan.
  • Bake 5 minutes.
  • Filling: Beat cheese until fluffy.
  • Add sugar, then beat in eggs until very smooth.
  • Bake at for about 20 minutes, or until firm in the centre.
  • (May take 30 minutes) Topping: Mix sour cream, sugar, and vanilla.
  • Spoon onto cake.
  • Sprinkle with cinnamon.
  • Bake for 10 minutes.
  • Cool and refrigerate.

Nutrition Facts : Calories 5261.2, Fat 350.2, SaturatedFat 209.5, Cholesterol 1529.3, Sodium 3152.5, Carbohydrate 477.1, Fiber 4.8, Sugar 392.1, Protein 73.8

CINNAMON-CHOCOLATE CHIP CHEESECAKE



Cinnamon-Chocolate Chip Cheesecake image

This is a show-stopper dessert! The cheesecake is so creamy and luscious, studded with chocolate chips and a faint cinnamon flavor. The mascarpone here takes a little edge off of the tang from the cream cheese. The ganache, speculoos cookies, and Hershey's® kisses take it over the top. Perfect for a party!

Provided by Marianne Williams

Categories     Desserts     Cakes     Cheesecake Recipes

Time 7h30m

Yield 10

Number Of Ingredients 14

12 cracker (2-1/2" square)s cinnamon graham crackers
5 tablespoons unsalted butter, melted
1 ½ cups white sugar, divided
1 ¼ teaspoons kosher salt, divided
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container mascarpone cheese, at room temperature
⅔ cup sour cream, at room temperature
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
3 large eggs, at room temperature
1 ¾ cups semisweet chocolate chips, divided
½ cup heavy cream
1 (8.8 ounce) package speculoos cookies (such as Lotus Biscoff®)
28 piece (blank)s milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
  • Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
  • Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
  • Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
  • Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
  • Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
  • While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
  • Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

Nutrition Facts : Calories 881.5 calories, Carbohydrate 83.9 g, Cholesterol 174.3 mg, Fat 59.5 g, Fiber 2.8 g, Protein 12 g, SaturatedFat 34.5 g, Sodium 580.8 mg, Sugar 58.6 g

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From princesspinkygirl.com


CINNAMON ROLL CHEESECAKE - FRESH APRIL FLOURS
2021-09-12 Cinnamon spiced cheesecake studded with chunks of cinnamon filling and topped with a cream cheese frosting drizzle. Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite fall flavors. Our sponsors (Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea) have furnished participating bloggers with complimentary...
From freshaprilflours.com


SIMPLE CINNAMON ROLL CHEESECAKE AND CREAM CHEESE FROSTING RECIPE
2020-10-14 Put into mixing bowl with attachments. Cream until light and fluffy and you do not see any lumps. After adding the sugar and flour, mix for 1 minute. When the mixer is on low speed, be sure to add the vanilla extract and then add the eggs individually. Let the eggs fully mix into the substance before putting another in.
From sweetandsavory.co


CINNAMON BUN CHEESECAKE RECIPE | RECIPE | CHEESECAKE RECIPES, …
A rich and creamy no-bake caramel cheesecake on a Cinnamon Toast Crunch™ and graham cracker crust. This impressive-looking dessert only takes 20 minutes to prep, but we won’t tell if you don’t. This impressive-looking dessert only takes 20 minutes to prep, but we won’t tell if you don’t.
From pinterest.ca


BASQUE CHEESECAKE RECIPE | THE RECIPE CRITIC
1 day ago Scrape down the sides and bottom of the bowl again and mix for 10-15 seconds longer. Add the flour, cream, salt, and vanilla and mix on medium-low until fully combined. Pour the batter into the prepared pan. Bake for 60-65 minutes, until the top is a deep brown, and the center of …
From therecipecritic.com


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