Cinnamon 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 CHEESECAKE

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 SWIRL CHEESECAKE

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.

CINNAMON CHEESECAKE

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.