Cinnamon Bun Cheesecake Recipes
MAPLE BACON-CINNAMON BUN CHEESECAKE
This dessert is just amazing! It came to me after hearing about a bacon sundae at a local diner. All the flavors work together, from the creamy cheesecake filling and the cinnamon buns to the maple syrup and bacon topping. Enjoy!
Provided by Brian Nevel
Categories Meat and Poultry Recipes Pork
Time 6h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a round or square 9-inch cake pan. Place cinnamon rolls inside.
- Bake in the preheated oven until just lightly golden, about 20 minutes. Rolls should still be doughy inside. Remove from the oven and set aside. Leave the oven on. Lightly spray an 8-inch springform pan with cooking spray.
- Beat cream cheese, sugar, and vanilla extract together in a large mixing bowl until creamy. Beat in eggs, one at a time, followed by sour cream until evenly blended.
- Combine crushed wafers and melted margarine in a separate bowl. Press into the bottom of the prepared springform pan.
- Dice partially cooked cinnamon rolls into 3/4-inch cubes and fold into cheesecake filling. Spread over the crust.
- Place the springform pan inside a larger pan and submerge in hot tap water, covering at least 3/4 up the sides. This will prevent leaks and allow the cheesecake to bake evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and the water bath and allow springform pan to cool for 1 hour; let chill in the refrigerator for 4 hours more.
- While cheesecake cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble. Top cheesecake with maple syrup and bacon crumbles.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 75.8 g, Cholesterol 98.1 mg, Fat 40 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 17 g, Sodium 788.6 mg, Sugar 24.7 g
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
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