Apple-Cinnamon Cheesecake Bars | Pillsbury Recipe
If we had to choose just one dessert bar to make for fall, this would be it! With its creamy cheesecake filling and layers of buttery crescents, you won’t be able to have just one. Top them all off with a sprinkle of cinnamon-sugar and a dollop of whipped topping.
Apple-Cinnamon Cheesecake Bars Recipe:
Cinnamon Toast Crunch Apple Pie Cheesecake ????
Cinnamon Roll CHEESECAKE | Zimt-Käsekuchen ???????? I Einfach Backen
⛄???? Cinnamon Roll Cheesecake ist ein wahr gewordener Traum. Der knusprige Keksboden passt so gut zur cremigen Zimt- und Cheesecakefüllung. Das einfache Rezept gelingt dir garantiert! ????????
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????️ Unsere Zutaten
für den Keksboden:
125 g kernige Hafer - Kekse
65 g flüssige Butter
½ TL gemahlener Zimt
40 g Zucker
Für die Zimtfüllung:
75 g flüssige Butter
45 g brauner Zucker
1 TL gemahlener Zimt
25 g Weizenmehl (Type 405)
Für die Cheesecake-Füllung:
420 g Frischkäse (Doppelrahmstufe)
150 g Sauerrahm
2 Eier (Gr. M)
80 g Zucker
½ TL Vanilleextrakt
40 g Weizenmehl (Type 405)
½ Pck. Vanillepuddingpulver (à 37 g)
Für den Guss
150 g Crème fraîche
50 g Sahne
40 g Puderzucker
2 TL gemahlener Zimt
Für die Dekoration:
½ TL Zimt
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How to Make Cinnamon Roll Cheesecake
INGREDIENTS
Crust:
2 (1 pound) packages store-bought cinnamon rolls
Cheesecake filling:
3 cups cream cheese
1/2 cup cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
3 eggs
Cinnamon topping:
1/4 cup dark brown sugar
1 tablespoon cinnamon
Cream cheese frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla
INSTRUCTIONS
For the crust: Preheat oven to 350 degrees. Spray the inside of a springform pan with cooking spray.
Remove cinnamon rolls from can, and slice into 1/4-inch slices. Press the slices into the bottom of the pan and up the sides, making a thin crust. Set aside.
For the filling: In a large bowl, add cream cheese and beat with a hand mixer until smooth. Add sugar and vanilla and mix until incorporated. Slowly add eggs and mix until combined. Pour mixture over the crust.
Bake 45 to 50 minutes until filling is just firm to touch. Let cool.
For the cinnamon topping: In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over the top of the cooled cheesecake in a thin, even layer.
For the cream cheese frosting: In a large bowl, add cream cheese and butter. Beat until smooth, making sure to scrape down the sides of the bowl. Stir in vanilla and powdered sugar and mix until smooth and combined. Add to a piping bag and swirl frosting on top of cheesecake.
How To Make Cinnamon Roll Cheesecake Dip | Delish
Check out this easy to make, delish cinnamon roll cheesecake dip.
INGREDIENTS
1 package cream cheese
1/4 c. powdered sugar
2 tsp. cinnamon, divided
2 tbsp. butter, melted
2 tsp. sugar
DIRECTIONS
1. Combine cream cheese, powdered sugar and 1 teaspoon cinnamon in a medium-sized bowl. Beat with a whisk or silicone spatula until the mixture is light, fluffy and no longer lumpy (about 2-3 minutes). You could also use an electric mixer.
2. In a separate bowl, combine remaining cinnamon, melted butter and brown sugar. Mix to combine. Pour this mixture into the cream cheese batter, folding it in just enough to create cinnamon-sugar swirls in the dip.
3. Serve with graham crackers, apple slices or whatever you'd prefer.
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Cinnamon Roll Cheesecake
Here is what you'll need!
Yields: One 9-inch cheesecake
INGREDIENTS
16 ounces cream cheese, softened
½ cup sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
⅓ cup butter, melted
½ cup light brown sugar
2 tablespoon. cinnamon
1 pack refrigerated cinnamon rolls with frosting (8 regular sized)
PREPARATION
1. Preheat oven to 325°F/160°C.
2. In a bowl, beat the cream cheese and sugar until smooth.
3. Add the sour cream and vanilla, and beat until there are no lumps.
4. Add the eggs one at a time, mixing completely after each one. Set aside.
5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside.
6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan.
7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter.
8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!).
9. 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.
10. Top with frosting from the cinnamon rolls.
11. Refrigerate at least 4 hours.
12. Enjoy!
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