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
NO-FUSS CINNAMON CHEESECAKE
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
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 APPLE CHEESECAKE
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
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 SUGAR CHEESECAKE BARS RECIPE BY TASTY
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
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
VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST
This delectably delicious cheesecake is a huge crowd pleaser in my family. The brilliant crunchy hazelnut crust is a perfect contrast to the sweet, smooth texture of the vanilla filling. This one is always requested for family dinner parties and looks amazing decorated with chocolate truffles (see my other recipes).
Provided by Brittney_B
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
- Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
- Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
- Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
- For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
- Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
- Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
- Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
- To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.
CINNAMON-CHOCOLATE CHIP CHEESECAKE
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
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
CINNAMON TOAST CRUNCH CHEESECAKE
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
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 CHEESECAKE
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
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.
APPLE CINNAMON STREUSEL CHEESECAKE
Looking for a classic dessert using apple pie filling? Then check out this luscious cheesecake sprinkled with oats - a wonderful treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h25m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In small bowl, mix oats, flour, brown sugar and butter until crumbly; reserve 1/2 cup for topping. Press remaining oat mixture in bottom of ungreased 9-inch springform pan.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in milk, eggs, cinnamon and vanilla, scraping bowl once, until well blended. Pour onto crust in pan.
- Bake 55 to 65 minutes or until set. Cool on cooling rack about 30 minutes.
- Meanwhile, in 8-inch nonstick skillet, heat reserved 1/2 cup oat mixture over medium-low heat 2 to 3 minutes, stirring occasionally, until lightly toasted. Spread apple pie filling over partially cooled cheesecake. Sprinkle toasted oat mixture on top. Cool 1 1/2 hours. Refrigerate 4 hours or overnight. Run metal spatula along side of cheesecake to loosen; remove side of pan. Store in refrigerator.
Nutrition Facts : Calories 405, Carbohydrate 41 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 210 mg
GOOEY CINNAMON ROLL CHEESECAKE
Make and share this Gooey Cinnamon Roll Cheesecake recipe from Food.com.
Provided by HannahGoose
Categories Cheesecake
Time 5h
Yield 9 Inch Cheesecake
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F/160°C.
- 2. In a bowl, beat the cream cheese and sugar until smooth.
- 3. Add the sour cream and vanilla, and beat until there are no lumps.
- 4. Add the eggs one at a time, mixing completely after each one. Set aside.
- 5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
- 6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
- 7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
- 8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
- 9. 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.
- 10. Top with frosting from the cinnamon rolls.
- 11. Refrigerate at least 4 hours.
- 12. Enjoy!
Nutrition Facts : Calories 364.2, Fat 27.7, SaturatedFat 15.9, Cholesterol 121.6, Sodium 251.6, Carbohydrate 25.7, Sugar 25.1, Protein 4.7
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
PINEAPPLE CHEESECAKE WITH CINNAMON
Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?
Provided by terpsichore
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 9h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
- Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
- Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
- Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
- While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
- Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 28.9 g, Cholesterol 94.1 mg, Fat 23.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.2 g, Sodium 248.9 mg, Sugar 23.8 g
FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY
Here's what you need: cream cheese, vanilla extract, granulated sugar, heavy cream, cinnamon crunch cereal, all-purpose flour, large eggs, canola oil, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 45 bites
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
- Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
- Freeze for 45 minutes.
- Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
- Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
- Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
- Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
- Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
- Drain the cheesecake balls on a wire rack or paper towels.
- Sprinkle powdered sugar over the cheesecake bites and serve warm.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 8 grams, Fat 24 grams, Fiber 0 grams, Protein 2 grams, Sugar 3 grams
CINNAMON APPLE CHEESECAKE
An attractive topping of cinnamon-spiced apples slices and a homemade oat and walnut crust make this creamy dessert a definite show stopper.
Provided by CHEF GRPA
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 1). In a small bowl, cream butter and brown sugar until light and fluffy. Gradually add flour, oats, walnuts and cinnamon until well blended. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cool on a wire rack.
- 2). In a large bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet.
- 3). Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- 4). In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake.
- 5). In a small saucepan, combine the cornstarch, cinnamon and juice concentrate until smooth. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Immediately brush over apples.
- Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
- My Note: This cheesecake was easy to make and very beautiful in presentation. Everyone loved it and asked for the recipe. Just for fun, I drizzled caramel topping over the top. This is now one of our "favorites" file!
- One of My grandkids have made this for the last 7 years. She also made it for a church fundraiser. She made 45.oo off that event. The man that bought her cake he loved it so much he ate the whole thing and he is now her fiance and planning on getting married in a couple of months. What an amazing dessert.
Nutrition Facts : Calories 453.7, Fat 27.6, SaturatedFat 15.2, Cholesterol 122.3, Sodium 263.7, Carbohydrate 45.3, Fiber 1.4, Sugar 33.8, Protein 8.4
CINNAMON SWIRL CHEESECAKE
For cinnamon bun lovers, this cheesecake will make your mouth water. It is time consuming, but it's worth it.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Crust: Combine cookie crumbs, brown sugar and butter together and mix well. Press the crust mixture into bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Cool.
- 2. Cinnamon Swirl Filling: In a small bowl, combine the brown sugar, cinnamon and melted butter. This will be chunky, don't worry about it, we'll fix that later. Set it off to the side.
- 3. Cheesecake Filling: In a large mixing bowl, cream together the cream cheese and the 3/4 cup of sugar, until smooth. Add milk and stir until combined. Mix in the eggs, one at a time, making sure to blend completely after each addition. Add the sour cream, vanilla and flour and mix once again. Scrape down the bottom and sides of the bowl and stir until the filling is completely smooth and lump free.
- 4. Spoon about 1/4 cup of the batter into the cinnamon swirl filling, and stir until smooth.
- 5. Pour the remainder of the cheesecake filling into the spring form pan over the cooled crust. Dollop the cinnamon swirl filling on top and swirl with a butter knife.
- 6. Place the cheesecake on a baking sheet and bake in a 350 degree oven for 1 hour. Turn off oven and allow the cheesecake to sit until it's completely cooled down, about 4 hours. DO NOT OPEN THE OVEN DOOR! This will prevent the cheesecake from cracking on top. Do not even peek inside. Keep the door closed.
- 7. Once the cheesecake has cooled down, cover it with plastic wrap and place in refrigerator to chill overnight or at least 3 hours. Run a knife along the edge of the pan and remove sides of the pan. Serve with whipped cream and a sprinkling of cinnamon.
PUMPKIN-CINNAMON CHEESECAKE TRUFFLES
Pumpkin-cinnamon cheesecake truffles recipe--easy, quick, and so tasty!
Provided by Charming-Food
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 36
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper.
- Combine cream cheese and powdered sugar in a bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add pumpkin puree; beat until combined. Add 1 3/4 cups wafer crumbs, pumpkin pie spice, and cinnamon; beat until everything is combined and the mixture is soft and thick, about 2 minutes.
- Roll pumpkin mixture into teaspoon-sized balls and place onto the prepared baking sheets.
- Place white chocolate in a microwave-safe bowl. Microwave on high power until chocolate is completely melted and smooth, about 1 minute.
- Dip each truffle into the melted chocolate using 2 forks, and return to the baking sheet. Repeat with remaining truffles. Sprinkle truffles with wafer crumbs and cinnamon and store in the refrigerator until chocolate has completely set, at least 1 hour.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 9 g, Cholesterol 2.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 42.4 mg, Sugar 2.4 g
CINNAMON CHERRY CHEESECAKE SQUARES
This recipe was given to me by a friend at my wedding shower 24 years ago. It has become a real family favorite over the years.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of a 12x7-1/2x2-in. baking dish. Set aside., For filling, beat cream cheese and sugar in a large bowl. Add eggs; beat on low speed just until combined. Add vanilla. Pour into crust. , Bake at 350° for 25 minutes. Remove from the oven; let stand for 5 minutes (leave oven on). For topping, combine the sour cream, sugar and vanilla; carefully spread over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight. Cut into squares; top each with a spoonful of cherry pie filling. Refrigerate leftovers.
Nutrition Facts : Calories 290 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 185mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Lemon Almond Spring Cinnamon Shavuot Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8-10 servings
Number Of Ingredients 22
Steps:
- For crust
- Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
- For filling
- Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
- Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
- For topping
- Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
- Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)
CINNAMON SWIRL CHEESECAKE
I've tested many vegan cheesecakes and came really close to the dairy form, but this is it! The flavoring and everything is just perfect! It is decadent!!! It's probably not the best option when it comes to staying healthy, but it's nice to know that I have an option when I get those cravings for cheesecake :)
Provided by tofuandcollards
Categories Cheesecake
Time 1h45m
Yield 1 9, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Generously grease the sides and bottom of a spring form pan. Line bottom with wax paper.
- 2. Prepare crust by melting margarine. Mix in butter flavoring and set aside.
- 3. Place graham crackers in a food processor and grind very fine. Add sugar and process for about 1 minute.
- 4. In a medium bowl combine graham cracker and butter mixtures until well incorporated. Press mixture to the bottom of the spring form pan and set aside.
- 5. Prepare batter by blending 1 package of cream cheese with 1/3 cup of the sugar and cornstarch on low for 3 minutes. Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time. Scrape sides of bowl in between.
- 6. Combine remaining sugar with lemon zest. Increase speed to medium and add the lemon sugar to the cream cheese mixture. Add vanilla and scrape sides. Set aside.
- 7. In food processor/blender combine tofu and almond milk until smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream and mix well. Scrape sides again.
- 8. Reserve 3/8 C batter for swirl mixture. Pour remaining batter into prepared pan over the crust. Set aside.
- 9. For swirl mixture take reserved batter, brown sugar, and cinnamon and combine. Mix well. Scoop tablespoons full of cinnamon mixture onto top of cheesecake. Gently press down with spoon. Use a knife tip to swirl the cinnamon. (Be sure NOT to over-swirl).
- 10. Bake for 75 minutes. Allow to cool for 2 hours. Cover and refrigerate for at least 4 more hours. Garnish with chopped pecans and brown rice syrup (totally optional) then serve.
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