No Fuss Cinnamon Cheesecake Recipes

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NO FUSS CINNAMON CHEESECAKE



No Fuss Cinnamon Cheesecake image

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

2 (8 ounce) cans refrigerated crescent dinner rolls
2 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar, divided
1 tablespoon vanilla extract
1/2 cup butter, melted
1 tablespoon ground cinnamon

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 CHEESECAKE



Cinnamon Cheesecake image

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

24 ounces cream cheese
1/2 cup brown sugar
2 tablespoons cinnamon
1 tablespoon vanilla extract
3 eggs
1/3 cup sour cream

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.

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