A couple of cheesecakes….


Cinnamon Cheesecake
1/4 cup softened butter
3/4 cup granulated sugar
1 egg at room temperature
1/2 cup milk
1 tbsp vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream Cheese Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
1 tablespoon vanilla
1 tablespoon flour
3 eggs at room temperature

Cinnamon Filling:
1 cup brown sugar
1/3 cup butter, melted
3 tablespoons cinnamon

2 tablespoons cream cheese, softened
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon lemon juice
2 teaspoons vanilla
milk to thin icing if needed

Preheat oven to 350 degrees. Spray 9 inch spring form pan with non-stick spray. Cream sugar, butter, and egg together. Add the milk and vanilla and set aside.

Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Once batter is mixed, it should be nice and thick. Press half of the mix in the bottom of the prepared pan.

Cream Cheese Filling:
With electric mixer on medium speed, mix the cream cheese, sugar, vanilla and flour together until well blended. Add the eggs, one at a time blending well after each addition. Spread the mixture over the batter in the pan. Take remaining base batter and drop by spoonfuls over cream cheese mixture.

Cinnamon Filling:
Combine the butter, brown sugar and cinnamon and drop by spoonfuls over the base batter and cream cheese batters. Take and knife and swirl all of them together.

Bake in 350 degree oven for about 45 minutes. Cake will be puffy and lightly browned. Remove cake from the edges of the pan with a sharp knife. Do not remove the rim. Chill to room temperature and then refrigerate for at least 4 hours

Blend cream cheese and butter together. Stir in lemon juice and vanilla. Add the powdered sugar. If icing is too thick, thin with milk. Remove rim of the pan after it is chilled and spread the icing over the top before serving.


Blueberry Streusel Cheesecake
time prep:15 min
total:6 hr 45 min

1 1/2 cups plus 3 Tbsp. flour, divided
1 1/3 cups sugar, divided
1/2 tsp. ground cinnamon
3/4 cup cold butter, cut up
4 pkg. (8 oz. each) Cream Cheese, softened
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
2 cups fresh blueberries

HEAT oven to 325°F.

MIX 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Reserve 1/2 cup; press remaining onto bottom of 9-inch springform pan.
Bake 25 min. or until lightly browned.

MEANWHILE, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
Pour over crust.
Top with berries and reserved crumb mixture.

BAKE 1 hour 25 min. to 1 hour 30 min. or until center is almost set.
Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kitchens Tips
Prepare using Neufchatel Cheese.
Prepare using 1 pkg. (16 oz.) thawed and drained frozen blueberries.
Special Extra:
Garnish with additional berries or cinnamon just before serving.


Blueberry Strata
12 slices firm white bread, cut into 1/2-inch cubes (about 8 cups)
2 cups fresh or frozen blueberries, divided
1 pkg. (8 oz.)Cream Cheese, cut into small cubes
8 eggs
2 1/2 cups milk
2 tsp. ground cinnamon
1 cup maple-flavored or pancake syrup, divided
1/4 cup packed brown sugar

SPREAD half the bread cubes onto bottom of 13×9-inch baking dish sprayed with cooking spray; cover with 1 cup blueberries, cream cheese and remaining bread.

WHISK eggs, milk and cinnamon in medium bowl until well blended. Add 1/3 cup syrup and sugar; mix well. Pour over bread. Refrigerate 12 hours or overnight.

HEAT oven to 350ºF. Bake strata, covered, 1 hour to 1 hour 5 min. or until center is set and top is lightly browned, uncovering after 30 min.

BRING remaining syrup and blueberries to boil in saucepan, stirring constantly; simmer on medium-low heat 1 min., stirring constantly. Serve over individual servings of strata.

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