Best Ribbon Of Cinnamon Cheesecake Recipes

RIBBON OF CINNAMON CHEESECAKE

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.

CINNABON CHEESECAKE (LIKE TGI FRIDAY'S)

Steps:

• Preheat oven to 350 degrees.
• Grease springform pan.
• TO PREPARE BASE BATTER:.
• Cream 3/4 cup sugar, 1/4 cup shortening, and 1 egg together; Add milk and vanilla. set aside.
• Sift together 2 cups flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick; set aside.
• TO PREPARE THE CREAM CHEESE BATTER:.
• Cream all the ingredients for the cream cheese batter together, set aside.
• TO PREPARE THE CINNAMON FILLING:.
• Melt 1/3 cup butter then mix in the brown sugar and cinnamon; set aside.
• TO PREPARE THE CHEESECAKE:.
• Take the base batter and spread half of it on the bottom of the pan. Next, spread the entire amount of cream cheese batter on top. Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. After that take the cinnamon filling and drop spoonfuls over entire top. Once finished, take a knife to swirl the ingredients together.
• Bake in preheated 350 degree F oven for about 45 minutes, cake will be puffy and lightly browned. Let chill and serve with icing drizzled over the top.
• TO PREPARE THE ICING:.
• Cream 2 tbsp cream cheese and 2 tbsp butter together. Stir in lemon juice and vanilla, then powdered sugar. If icing is too thick, thin with milk.

CINNAMON SWIRL CHEESECAKE

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.

BLUE-RIBBON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish.
• In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
• Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.

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 ROLL CHEESECAKE

Steps:

• 1. Preheat oven to 350. Spray a 9x13 pan with cooking spray.
• 2. Combine cream cheese, egg, 1 cup sugar, and 1 tsp of vanilla. Mix until smooth.
• 3. Open cinnamon roll dough and spread onto bottom of pan making sure seams of dough are pinched. Spread cream cheese mixture on top of dough, sprinkle with chopped nuts of your choice. Top with crescent dough pulling to cover cream cheese completely. Sprinkle with cinnamon.
• 4. Combine melted butter, remaining cup of sugar and vanilla. Microwave until smooth. Pour over crescent dough.
• 5. Bake for 30-35 minutes until top is golden brown. Cool before cutting.