Hi Everyone!, and welcome to week 4 of my month long series of breakfast inspired cheesecakes.  It’s been such a great month!   I really think we touched upon all of the greatest breakfasts and “cheesecakified” them!

           First we took one of the most humble and simple breakfasts, the bowl of cereal and made ourselves a cereal cheesecake, with everyones favorite cereal, Lucky Charms!

     Then we switched gears just a little bit and made one of my favorite childhood breakfasts, Monkeybread.  We put a simple cheesecake mixture into the center of those balls and Voila, it’s a Cheesecake Monkey Bread.

     Last week, my goal was to recreate my favorite pastry, a cheese danish.  So with the help of my plain vanilla cheesecake recipe with some slight alterations, some pillsbury crescent roll dough and my strawberry compote recipe I made an absolutely delicious, Cheese Danish Cheesecake.

      So now for the grand finale!  This one will not disappoint, I promise you that!  For the last recipe of this epic month, I knew it had to be amazing! So, I got to thinking, What is a breakfast crowd pleaser?   What does everyone love?  French Toast?  coffee cake?  

       No, I got it!  Cinnamon  Bun!  Everyone loves a cinnamon bun.  Everyone remembers back when they were a kid, waking up to the smell of cinnamon buns baking and being so excited.  I love that about food.  How it can transport you to a certain place or time.  

       I don’t know about you guys, but it’s starting to get hot where I am.  So break out the no bake cheesecake recipe again this month!  And to make things easier I used Pillsbury cinnamon rolls for the crust.  Top it off with some of the frosting that came with the cinnamon rolls and my chocolate ganache recipe and you’re done.  I also think that strawberry compote or my homemade caramel sauce would go perfectly on this.  If you try them, let me know what you think.

       Well,  we have reached the end of an incredible month of breakfast inspired cheesecakes/ cheesecake inspired breakfasts.  And don’t worry,  I have so many more ideas, so this will be done again.  So if your favorite breakfast wasn’t made into a cheesecake, or if something that I mentioned but didn’t make sounded good, chances are I will make it in the future.  Leave me a comment below if you have any suggestion.  

   Anyway, I really hope you enjoyed these recipes and be sure to come back next week for another recipe.  Bye Everyone!

Cinnamon Bun Cheesecake

Yield: 1 6 Inch CheesecakeInch Cheesecake

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 6 hours

Total Time: 6 hours 45 minutes

A creamy and rich no bake cheesecake with a cinnamon bun crust.

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Ingredients

For Crust

• 1 Tube of Pillsbury Cinnamon Buns
• 3 Tbsp of Brown Sugar
• 3 Tbsp of Unsalted Butter
• 1/4 Cup of Pecans

For Cheesecake

• 1.5 Blocks of Cream Cheese
• 1/4 Cups of Plain Greek Yogurt
• 1/2 Cup of Granulated Sugar
• 1/2 Tbsp of Vanilla Bean Paste or 1 Tbsp of Vanilla Extract
• 1 Cup of Heavy Cream

For Ganache

• 1/4 Cup of Heavy Cream
• 2 oz of Semisweet Chocolate Chips
• Pinch of Instant Espresso Powder

Topping

• Ganache
• 1/4 Cup of Pecans
• Pre-made frosting

Components

• 1/4 Chocolate Ganache Recipe
• No Bake Cheesecake

Instructions

For Crust

1. Start by preheating the oven to 400 degrees and prepare a 6 inch springform pan. Line the bottem of the pan with parchment paper, spray with non stick spray.
2. Open the tube of cinnamon rolls and lay them in the pan right next to each other, enough to line the bottem of the pan. Take the frosting that comes with the cinnamon buns and set it aside in the fridge for later.
3. Bake for 10 minutes
4. Melt the butter and whisk in the sugar. Pour over the top and scatter the pecans over that.
5. Bake for about 3-5 minutes or until golden brown.
6. Place in the fridge to cool completely before the batter goes in.

For Cheesecake

1. Place the heavy cream in the bowl of your hand mixer fitted with the whisk attachment or regular bowl with a hand mixer.
2. Beat on medium speed until stiff peaks form. Set aside.
3. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attatchment.
4. Beat on medium speed until smooth. Scrape down the sides and the bottem of the bowl and beat once more until smooth.
5. Repeat with the sugar, vanilla and then yogurt. Make sure to remember to scrape down the sides and the bottem of the bowl to make sure everything gets incorperated and smooth.
6. Add in the whipped cream and fold the 2 mixtures together.
7. Add the cheesecake batter on top of the cinnamon buns and level it off with a rubber spatula.
8. Freeze for 4 hours or 6 if Its particularly hot out.

For Ganache

1. Add the cream and chocolate chips to a microwave safe bowl and microwave at 30 second intervals until cream and chocolate are melted together.
2. Add the espresso powder and stir to combine. Let cool.

Topping

1. Unmold the sides from the panby running a warm offset spatula along the sides of the pan
2. Scatter the top of the cake with pecans.
3. Drizzle the ganache on top in one direction.
4. Drizzle the frosting that came with the cinnamon buns in the opposite direction.

You May Also Like

Week 1 – Cereal Cheesecake

Week 2 – Cheesecake Monkey Bread

Week 3 –  Cheese Danish Cheesecake

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