Ribbon Of Cinnamon Cheesecake Recipes

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CINNAMON ROLL CHEESECAKE RECIPE BY TASTY



Cinnamon Roll Cheesecake Recipe by Tasty image

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

16 oz cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
½ cup butter, melted
½ cup light brown sugar
2 tablespoons cinnamon
1 package refrigerated cinnamon rolls, with frosting

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

CINNAMON BUN CHEESECAKE



Cinnamon Bun Cheesecake image

This cheesecake will have to chill in the fridge overnight so hold off on making the icing until you need it. This icing is ready within just a few minutes so no need to make it in advance.

Provided by Cheryl Kirkness of www.MomsAndMunchkins.ca

Categories     Dessert

Time 2h30m

Yield 10

Number Of Ingredients 25

Cinnamon Bun Base:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
¾ cup milk (full fat is best)
¼ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon ground cinnamon
Cheesecake Layer:
3 packages (250 g each) cream cheese, softened
¾ cup granulated sugar
4 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 tablespoons light brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
Icing:
1 package (250 g) cream cheese, softened
½ cup unsalted butter, softened
3 tablespoons light brown sugar, packed
1.5 tablespoons granulated sugar
2 teaspoons ground cinnamon
¾ cup confectioners' (icing) sugar

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.

RIBBON OF CINNAMON CHEESECAKE



Ribbon of Cinnamon Cheesecake image

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

1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 (8 ounce) cartons sour cream
3 eggs, slightly beaten
1 (10 ounce) package cinnamon baking chips

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

CINNAMON SWIRL CHEESECAKE



Cinnamon Swirl Cheesecake image

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

1-1/2 c finely crushed oatmeal raisn cookies (remove raisins if possible)
1/4 c butter
2 Tbsp brown sugar, packed
CINNAMON SWIRL FILLING
3/4 c light brown sugar
3 tsp ground cinnamon
1/2 c unsalted butter, melted and cooled
CHEESECAKE FILLING
4 pkg (8 ounces) cream cheese at room temperature
3/4 c sugar
3/4 c whole milk
4 large eggs, at room temperature
1 c sour cream
1 Tbsp vanilla
1/4 c flour

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.

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