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Separate dough into 5 rolls; cover icing container, and return to refrigerator. Cut each roll in half horizontally to form 10 thin rolls. Press rolls in bottom of pan to form an even layer and completely cover pan bottom. 3. In large bowl, beat cream cheese, sugar, whipping cream, vanilla and cinnamon with electric mixer on medium speed until.

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Make Filling. Beat cream cheese and sugar on medium-high until smooth and fluffy, about 2-3 minutes. Beat in eggs one at a time, scraping down sides of bowl a few times. Add sour cream, flour, and vanilla and beat until combined. Make Brown Sugar Mixture. In a small bowl, combine brown sugar, flour, butter, and cinnamon.

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Press the 8 cinnamon rolls into the bottom of the pan. Be sure to pinch together the cinnamon rolls where there are any holes and continue pressing down until the entire bottom is covered. Set the frosting aside to top the cheesecake with. Place the crust in the preheated oven and bake for 18 minutes.

With cinnamon swirled cream cheese and a cinnamon roll crust, this

Scrape sides and bottom of the bowl and beat until all incorporated. Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth. Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.

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Grease the sides of the cheesecake pan. Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy. Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed. Scrape the bowl and beat for another 30 seconds. Add the sour cream and mix to combine.

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Steps for Making a Cinnamon Roll Cheesecake. Make the crust, press into the bottom of the pan and bake for 10 minutes. Make the filling and the cinnamon swirl mixture. I recommend using a hand mixer or stand mixer for the cheesecake filling. Layer the filling and the cinnamon mixture in three even layers then use a knife to swirl it throughout.

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For the cheesecake: In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 3 minutes. For the cinnamon filling: In a bowl, stir together the butter, brown sugar and cinnamon. Layer half of the cheesecake batter in the springform pan on top of the pressed cinnamon rolls.

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Cheesecake Filling: Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. Cream until light and fluffy and you do not see any bumps. Add sugar and flour and mix for about 1 minute. While the mixture is on low speed, add vanilla extract and each egg one at a time.

Cinnamon Roll Cheesecake

Mix in the sour cream, vanilla extract, and cinnamon. Add the eggs. Mix in the eggs, one at a time. Make the cinnamon filling. Mix together the brown sugar, cinnamon, flour, and butter. Layer. Sprinkle 1/4 of the cinnamon filling over the bottom of the crust, then drizzle 1/3 of the cheesecake filling it.

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In a medium bowl, combine the dark brown sugar and cinnamon. Pour the melted butter into the sugar and cinnamon mixture and stir everything together with a spoon. It should form a thick, dark mixture. There's really no need to use an electric mixer or anything for this part as it comes together so easily.

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1/2 cup butter softened. 3/4 cup brown sugar. 1 tablespoon cinnamon. Instructions. Preheat oven to 350F. Press the cinnamon roll dough into the skillet, creating a crust over the bottom and sides of the skillet. Make sure all of the cinnamon roll dough is connected and there are no spaces between the dough.

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Once the eggs are combined, add in the heavy whipping cream and mix for 1-2 minutes. Pour the cheesecake batter into the pan. Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust. Top with ⅓ of the cinnamon crumble layer and gently press the cinnamon crumble into the cheesecake layer.

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Prepare the cinnamon roll crust. Lay all of the cinnamon rolls into a 9-inch nonstick springform pan coated with cooking spray. Press flat into a single layer until they completely cover the bottom of the pan. Make the filling. With an electric mixer, beat the cream cheese until smooth.

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Into a small to medium mixing bowl, add the graham crackers crumbs, cinnamon, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter. Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan. Bake the crust in a 180c (350f) preheated oven for 5-8 minutes.

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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.

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Use a toothpick to swirl the cinnamon roll filling on top of the cheesecake. STEP 3: Bake the cheesecake. Use a water bath and bake for 75-95 minutes. This cheesecake takes a little longer to bake with the cinnamon filling. Bake until the edges are set and the middle has a slight jiggle. STEP 4: Chill the cheesecake.