Cinnamon Cheesecake Biscuits


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Tangy and sweet. Great for breakfast or dessert. A big hit at my family reunion.

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Time needed

35 min preparation + 10 min cooking

Serving Size / Yield

20 biscuits


  • 2 (10 count) canned biscuits
  • 1 container of whipped cream cheese
  • 1 egg
  • 1 1/3 C. sugar
  • 1 1/2 Tbs. vanilla
  • 2 Tbs. flour
  • butter, sugar, and cinnamon
  • preserves

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Preheat over to 400 degrees. Coat a muffin tin with butter, sugar and cinnamon; tap out excess. Roll out biscuits (with rolling pin or hands) until thin and large enough to line muffin tin cups. Line each cup with biscuit. Put tin in refrigerator or freezer while making filling.

Filling: In a medium bowl, mix together cream cheese, egg, sugar, vanilla and flour until creamy and smooth. Fill each muffin tin cup half full of cream cheese filling. Bake at 400 degrees for 10-12 minutes. Remove from oven and let cool for 10-15 minutes. Remove from muffin tin and continue cooling for 30 minutes on wire rack. Spread you favorite preserves on top. Refrigerate remainder. Reheat in microwave for 30-45 seconds.

Interesting variation: Add lemon zest to filling.

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