Cinnamon Bun Cheesecake My Way Recipes

CINNAMON ROLL CHEESECAKE RECIPE BY TASTY

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!

CINNAMON BUN CHEESECAKE

Steps:

• Cinnamon Bun Instructions:
• Preheat oven to 350 degrees F.
• Grease bottom of a 9 inch springform pan.
• In a large bowl, whisk together flour, baking powder, and salt.
• Add butter and beat on medium speed just until blended (do not over mix).
• Beat in milk.
• Stir in brown sugar, granulated sugar and cinnamon until well mixed.
• Press into the greased springform pan.
• Place springform pan on a baking sheet (to catch any drips).
• Bake 23-25 minutes.
• Cheesecake Layer:
• Reduce oven to 325 degrees F.
• In a large bowl, beat together cream cheese and sugar until smooth.
• Add eggs, one at a time, beating well after each addition.
• Beat in sour cream, vanilla extract, light brown sugar, cinnamon and all-purpose flour.
• Pour batter over baked cinnamon bun base. Smooth top.
• Bake for 80-90 minutes (until top is golden and middle is set - no longer really jiggly).
• Let cool on wire rack for 1 hour.
• Refrigerate for at least 4 hours (best to let this cool in fridge overnight) before icing.
• Before icing, run table knife around inside of the pan (to loosen it from sides) and remove cheesecake from pan.
• Place cheesecake on serving dish before icing.
• Icing:
• Beat cream cheese and butter together on medium speed until smooth.
• Add in brown sugar, granulated sugar, cinnamon and confectioners' sugar. Beat until well mixed.
• Spread icing over cooled cheesecake.
• Store leftovers in refrigerator.

CINNAMON BUN CHEESECAKE, MY WAY!

Steps:

• 1. In lg bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Beat in eggs until mixed well. Set bowl aside.
• 2. In medium bowl, whisk melted butter, brown sugar and cinnamon until clumpy. Set oven to 325. Lightly spray a 9" spring form pan w/ cooking spray. Open cans of cinnamon buns and put the frostings aside.
• 3. Separate the buns and lay them in the bottom of the pan, ( they may seem squished but that's o.k.,) Pour the cream cheese mix over the buns and w/ a spatula spread the mix to cover all the buns. By spoonfuls drop the cinnamon/butter mix over top of the batter. Using a knife, swirl the cinnamon into the batter. Place pan on a cookie sheet and place in oven. Bake until firm around the edges but still a little jiggly in the center. My oven took 30 mins, it might take yours more time, just keep an eye open on them by 30 minutes. Let cool. Place the frosting's on a plate and microwave about 10 seconds. Drizzle over cake. Chill cake at least 1 hr.