CINNAMON 'ROLL' CHEESECAKE
Combine all the best flavors of fall in one decadent dessert with this Cinnamon 'Roll' Cheesecake recipe! Pecans, cinnamon, PHILADELPHIA Cream Cheese and more feature in this cozy Cinnamon 'Roll' Cheesecake.
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine 1 cup graham crumbs, 1/2 of the butter and 2 Tbsp. granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray. Combine remaining graham crumbs and butter with nuts, cinnamon and 1/4 cup of the remaining granulated sugar; reserve for later use.
- Beat cream cheese with vanilla and remaining granulated sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.
- Pour 2 cups batter over crust; sprinkle with 1/2 of the reserved graham crumb mixture. Top with 1/2 of the remaining batter; sprinkle with remaining graham crumb mixture. Cover with remaining batter; smooth top with back of spoon. Place skillet on baking sheet, then place in oven.
- Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Whisk powdered sugar and milk until blended. Spread over top of cheesecake.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7026 g, Sugar 0 g, Protein 6 g
AUNT MARLENE'S CHEESECAKE WITH CINNAMON GRAHAM CRUST
I've had this recipe for many years and I'm glad that I finally made it! Aunt Marlene got this recipe from her neighbor, Barbara Arnold. You can make it with or without the glaze. My Aunt serves the glaze on the side. I only a had a 10" springform pan and it worked fine. It just made a flatter cake. Note: Flour was not in the original recipe but I added it after reading that it helps prevent cracks!
Provided by Oolala
Categories Cheesecake
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees and place oven rack in the middle of the oven.
- Throughly mix ingredients for crust.
- Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
- Chill the crust about one hour or more.
- Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
- Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
- Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
- Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
- Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
- For the Glaze: Cook the berries in 3/4 cup water until simmering.
- Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
- Chill the glaze and coat the top of the cake or serve along side the cake.
Nutrition Facts : Calories 752.3, Fat 53.7, SaturatedFat 29.2, Cholesterol 207.6, Sodium 421.1, Carbohydrate 61, Fiber 1.7, Sugar 49.1, Protein 9.8
CREAMY CHEESECAKE WITH CINNAMON PECAN CRUST
This is from an old recipe that I've revised over the years until it was perfect. It is very simple and extremely pleasing. The pecans and Cinnamon Crisp graham crackers in the crust gives it the wow factor. Hope you enjoy it as much as our family does.
Provided by BigNanc
Categories Cheesecake
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees.
- Melt butter in 9" pie pan while oven is pre-heating.
- Mix together crushed Cinnamon Crisp graham crackers, chopped pecans and brown sugar.
- Add to melted butter in pie pan and mix well. Gently push up sides and on to bottom of pan.
- Bake for 15 minutes. Remove from oven and cool slightly.
- In a large bowl combine cream cheese, 1/2 cup sugar, the eggs, 2 teaspoons vanilla and lemon peel. Mix with electric mixer until well blended and then mix another couple of minutes longer. This seems to fluff it up a bit.
- Pour into graham cracker crust and bake for about 30 minutes until it looks set and is firm to the touch. Do not overbake as it will crack on top.
- While the cheesecake is baking mix together sour cream, 2 tablespoons sugar and 2 teaspoons vanilla until well blended and sugar has disolved.
- Remove cheesecake from oven and pread sour cream mixture over cheesecake. Refrigerate for at least four hours.
Nutrition Facts : Calories 469, Fat 32.7, SaturatedFat 16.8, Cholesterol 124.5, Sodium 403.1, Carbohydrate 35, Fiber 1.1, Sugar 24.5, Protein 9.7
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