No Fuss Cinnamon Cheesecake Recipes

Steps:

• Preheat oven to 325°F.
• Mix cream cheese & sugar until fluffy. Add cinnamon & vanilla; continue mixing. Add eggs one at a time, mixing well between each egg.
• Stir in sour cream.
• Pour into prepared graham cracker crust & bake for 50 minutes. Let cool 10 minutes then refrigerate until thoroughly chilled.

Steps:

• Preheat the oven to 350.
• Flatten one can of crescent roll dough and press into the bottom of a 9x13 inch pan.
• In medium bowl, mix together cream cheese, 1 cup sugar,and vanilla until smooth.
• Spread cream cheese mixture over dough in pan.
• Unroll remaining crescent roll dough and place over cream cheese layer.
• Pour melted butter evenly over top of dough.
• Combine remaining 1/2 cup sugar and cinnamon and sprinkle over melted butter.
• Bake in preheated oven for 30 minutes or until top is lightly toasted.
• Cool and refrigerate until srving.

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!