Best 7 Cinnamon Cream Cheese Pie Recipes

MOM'S CREAM CHEESE PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

MOM'S CHEESE PIE

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

CINNAMON CREAM CHEESE PIE

Steps:

• In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
• In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
• In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.

CINNAMON CHESS PIE

Steps:

• For the crust: In a stand mixer fitted with the paddle attachment, combine the flour, sugar and salt. With the mixer running, drop in the butter and mix until the mixture resembles wet sand. In a small bowl, whisk together the cream and egg yolks, then pour into the mixer and whip until just combined. Turn the dough out onto a clean cutting board and cut in half. Using your hands, gently push each half of dough into a disc and wrap each in plastic wrap. Refrigerate for at least 6 hours or up to overnight.
• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugar. Beat in the egg yolks one at a time, then add the vanilla and salt. Add the flour, a little at a time, until incorporated. Divide the dough into small batches and color each with food coloring, as desired. Chill the dough for 1 hour before rolling. When ready to decorate the pie, roll the dough to 1/4-inch thick. Use cookie cutters or a knife to cut out shapes for decorating the pie. For the filling: In a large mixing bowl, whisk the sugar, eggs and yolks until the mixture turns a light, golden color. Then whisk in the buttermilk, cornmeal, flour, cinnamon, vanilla and salt. While whisking, slowly drizzle in the browned butter.
• For the pie: Preheat the oven to 400 degrees F. Spray a 9-inch pie pan with cooking spray. Gently dust a clean work surface with flour, then place a pie dough disk on top and use a rolling pin to roll out the dough into a large circle, about 1/4-inch thick. Transfer the dough to the pie pan, then crimp the edges and prick the dough on the bottom with a docker or fork. Line the crust with parchment paper and fill with pie weights or dried beans to weigh the dough down. Bake until the dough just sets, 8 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F. Working quickly, use a pastry brush to brush the crust with egg wash. Carefully pour the filling into the crust.
• Bake the pie until set but slightly jiggly, about 35 minutes, covering the edges of the crust with foil to prevent burning after about 10 minutes. Add the cookie dough topper decorations to the pie, then bake for 10 minutes more. Check the pie at about 40 minutes total; the center should still have a jiggle to it, but it should seem mostly set. Cool completely before decorating the pie with dragees, glitter and icing.

CINNAMON CREAM PIE

Steps:

• Mix together the cream, sugar and flour.
• Pour into the pie crust and sprinkle with cinnamon.
• Bake at 400 degrees F. for 50 minutes.
• Let stand for 10 minutes before serving.

CINNAMON CAKE WITH CREAM CHEESE FROSTING

Steps:

• Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
• Sift together the flour, baking soda, salt and cinnamon.
• In a separate bowl, cream the butter.
• Blend the brown sugar into the butter.
• Beat in eggs, mix until fluffy.
• Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
• Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
• In a bowl, beat the frosting ingredients together.
• Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!