Cinnamon Cheesecake Ice Cream Food

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.

NO-FUSS CINNAMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
• Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

CINNAMON CHEESECAKE ICE CREAM

Steps:

• Mix all of the ingredients in the food processor.
• Place in fridge to harden for 1-2 hours.
• Place in ice cream maker and make it according to your ice cream maker's directions.

CHEESECAKE ICE CREAM

Steps:

• In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
• Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
• Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
• Let the custard cool slightly, then stir in the lemon zest and cream.
• Cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
• When finished, the ice cream will be soft but ready to eat.
• For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
• *White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
• *Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

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.