Cinnamon Bun Cheesecake Recipes

CINNAMON ROLL CHEESECAKE RECIPE BY TASTY

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!

CINNAMON BUN CHEESECAKE

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.

MAPLE BACON-CINNAMON BUN CHEESECAKE

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.