Creamy Cinnamon Chips Cheesecake Recipes

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!

Steps:

• Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
• Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
• Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
• Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
• Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
• Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
• Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
• Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
• Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
• While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
• Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

Steps:

• 1. Heat oven to 325 degrees. Combine grahm cracker crumbs, 2 tablespoons sugar and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of 9-inch springform pan. Bake 8 minutes. Remove from oven
• 2. Increase oven temperature to 350 degrees. Beat cream cheese remaining 1 cup of sugar and vanilla on medium speed of mixer until well blended. Add sour cream, beat on low speed until blended. Add eggs, beat on low speed just until blended. Do not overbeat.
• 3. Pour half of filling into prepared crust. Reserve 1/3 cup cinnamon chips for drizzle. Sprinkle remaining 1 1/3 cups chips over filling in pan. Carefully spoon remaining filling over chips. Place on shallow baking pan.
• 4. Bake about 1 hour or until center is almost set. Remove from oven:cool 10 minutes on wire rack. Using knife or narrow metal spatula, loosen cheesecake from side of pan. Cool on wire rack additional 30 minutes. Remove side of pan: cool 1 hour.
• 5. Combine shortening and reserved 1/3 cup chips in small microwave-safe bowl. Microwave at MEDIUM (50%)30 seconds, stir until chips are melted. Drizzle over cheesecake, cover and refrigerate at least 4 hours. Cover, refrigerate leftover cheesecake.