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.
NO FUSS CINNAMON CHEESECAKE
Make and share this No Fuss Cinnamon Cheesecake recipe from Food.com.
Provided by mer5901
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Flatten one can of crescent roll dough and press into the bottom of a 9x13 inch pan.
- In medium bowl, mix together cream cheese, 1 cup sugar,and vanilla until smooth.
- Spread cream cheese mixture over dough in pan.
- Unroll remaining crescent roll dough and place over cream cheese layer.
- Pour melted butter evenly over top of dough.
- Combine remaining 1/2 cup sugar and cinnamon and sprinkle over melted butter.
- Bake in preheated oven for 30 minutes or until top is lightly toasted.
- Cool and refrigerate until srving.
Nutrition Facts : Calories 417.1, Fat 23.3, SaturatedFat 13.8, Cholesterol 80.8, Sodium 372.6, Carbohydrate 46.2, Fiber 1.7, Sugar 26.8, Protein 6.5
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-BAKE CHERRY CHEESECAKE
The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h10m
Yield Makes one 9-inch cake
Number Of Ingredients 20
Steps:
- Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
- Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
- Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
- Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.
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