Cinnamon Cheese Cake Bars Food

CINNAMON ROLL CHEESECAKE BARS RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. Line an 8x8-inch pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside. In a medium bowl, stir together the cinnamon graham crumbs, melted butter and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10 to 12 minutes or until golden. Remove from the oven but keep the oven on. While crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside. Meanwhile, in a medium saucepan over a low heat, melt the butter. Stir in the brown sugar, flour, and cinnamon, stirring until smooth. Set aside. This should be a paste-like texture. Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon sugar mixture. I like to draw lines with the cinnamon sugar mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon sugar mixture, swirling together. Bake for approx. 35 to 40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.

LESLIE'S CINNAMON CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Layer 1 package crescent rolls on bottom of an ungreased 9x13-inch pan (press it to fit). Mix cream cheese and 1 cup sugar and 1 teaspoon vanilla. Add to top of crescent rolls. Layer the second package of the crescent rolls to fit on top. Melt margarine. Pour over top. Mix 1/2 cup sugar and 1 tablespoon cinnamon. Sprinkle on top. Bake for 20 to 30 minutes or until top is golden brown.
• Tip - for second layer of crescent rolls, lay on top of wax paper or plastic wrap . Pat to fit top, then lay it on top and peel off.

CINNAMON CHEESE CAKE BARS

Steps:

• 1. Mix cream cheese, 1 cup sugar, pecans and vanilla extract until smooth and creamy. Mix 1/2 cup brown sugar and 1/2 cup cinnamon and divide in half. Melt stick of butter in the microwave.. Spread 1 can cresent rolls (pinch seams together) in bottom of a well greased 9 X 13 X 2 glass baking dish or pan. Spread 1/2 of the melted butter over cresent rolls. Sprinkle 1/2 of the sugar and cinnamon mixture over butter. Spread cream cheese mixture on top of rolls. Spread second can of cresent rolls (pinch seams together) over the top of cream cheese mixture. Spread rest of the melted butter over the top of cresent rolls. Sprinkle the other half of cinnamon and sugar mixture over top of cresent rolls. Bake at 350 degrees for approximately 20 - 25 minutes until top is golden brown. Cool the bar on a wire rack and then place in refrigerator for a few hours or overnight. Cut into squares or bars and serve. NOTES: Do not remove the cresent rolls from the refrigerator until you are ready to use them. They become soft at room temperature and are hard to unroll and spread out. You can adjust the brown sugar and cinnamon to suit your taste. More sugar or more cinnamon. You may also use granulated sugar if desired. I have also put six regular size Hershey bars on the bottom layer of cresent rolls (after spreading the butter and sugar-cinnamon) before spreading the cream cheese mixture. You may substitute other flavoring for the vanilla extract. For example lemon flavoring will produce a nice lemon bar.

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 SUGAR CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
• Roll out crescent dough and pinch the seams together.
• Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
• In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
• Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
• Bake 30 minutes. Cool completely, then cut into 12 squares.
• Enjoy!