Cinnamon Bun Cheesecake My Way Recipes

CINNAMON BUN CHEESECAKE, MY WAY!

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 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!