CINNAMON SWIRL CHEESECAKE
For cinnamon bun lovers, this cheesecake will make your mouth water. It is time consuming, but it's worth it.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h30m
Number Of Ingredients 15
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.
NO-FUSS CINNAMON CHEESECAKE
When my friend Dee gave me this recipe I was very skeptical. Who ever heard of cheesecake made with crescent dough? I made it one day when I had 3 back-up desserts and it was one of the first to go. So easy to make and a popular demand by my family, I make it all the time. Hey!! Even my no-impress mother-in-law asked for the recipe!!! Enjoy!
Provided by MELLISAR
Categories Desserts Cakes Cheesecake Recipes
Time 40m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 44.9 g, Cholesterol 61.4 mg, Fat 30.7 g, Fiber 0.3 g, Protein 6.3 g, SaturatedFat 15.6 g, Sodium 531.8 mg, Sugar 28.5 g
BLUE RIBBON - GUINNESS GINGERSNAP CHEESECAKE
Yum! This is not your typical cheesecake. Thanks to the gingersnap crust and the cinnamon it's got a bit of spice. The Guinness gives the darker color to this creamy cheesecake but does not give it a beer flavor. Strawberries on top were perfect on top!
Provided by Scott Anderson
Categories Cakes
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and spray with vegetable spray. (You can use the pan without parchment paper if you desire, just be sure to allow proper cooling at the end with the pan removed.)
- 2. Mix the butter with the gingersnaps and press into the tin, about 1-½ inches up the sides.
- 3. Combine the remaining ingredients with a whisk until smooth and pour into the prepared pan. Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
- 4. Bake in the oven for one hour, 15 minutes or until firm, but the center will still be a bit loose. Remove from oven, run knife between parchment and pan to release springform pan, and gently pull off parchment paper. Allow cooling on wire rack away from drafts. This can also be accomplished by cooling in the oven after baking with the oven door propped open a few inches.
- 5. Slice and serve with a fresh pint of your favorite pint and top the cheesecake with some fresh sliced fruit.
- 6. Cooking tip: To Prevent Surface Cracking: Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger roasting pan containing water in which to place the smaller cheesecake pan.) Don't over bake the cheesecake, or it will crack along the top and edges.
CINNAMON CHEESECAKE
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
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 ROLL CHEESECAKE RECIPE BY TASTY
Here's what you need: cream cheese, sugar, sour cream, vanilla extract, eggs, butter, light brown sugar, cinnamon, refrigerated cinnamon rolls
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 531 calories, Carbohydrate 44 grams, Fat 37 grams, Fiber 1 gram, Protein 7 grams, Sugar 30 grams
RIBBON OF CINNAMON CHEESECAKE
This recipe makes a wonderful rich and creamy cheesecake with a cinnamon flavor that can't be beat! This is from a small cookbook Hershey put out a few years back "Hershey's Holiday Celebrations."
Provided by yooper
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350. For crust, combine graham cracker crumbs and melted butter. Press the crumb mixture onto the bottom and about 2 inches up the side of an ungreased 9-inch springform pan. Set pan aside.
- For filling, beat cream cheese, surgar and vanilla in large bowl on medium speed of mixer until combined. Add sour cream, beat on low speed until combined. Add eggs, beat on low speed just until combined (do not overbeat). Pour half of the filling into the crust-lined pan. Sprinkle cinnamon chips over the filling in the pan. Carefully pour remaining filling over cinnamon chips. Place on a shallow baking pan in oven. Bake about 1 hour or until center is set.
- Cool 15 minutes on wire rack. Using a knife or narrow metal spatula, loosen cheesecake from the side of pan. Cool 30 minutes more. Remove sides of pan; cool 1 hour or more. Cover and chill at least 4 hours before serving.
Nutrition Facts : Calories 319.5, Fat 24.7, SaturatedFat 14.9, Cholesterol 100.7, Sodium 187.8, Carbohydrate 20.3, Fiber 0.2, Sugar 14.8, Protein 5.2
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