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Ingredients

• ✓ cinnamon graham cracker
• cooking spray
• cinnamon bun frosting
• white baking chip
• butter
• vanilla extract
• salt

Instructions

1. 1 Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.
2. 2 Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.
3. 3 Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.
4. 4 Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.

By Kalina Pritchett

Ingredients

• ✓ cinnamon graham cracker
• walnut
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
2. 2 Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

By Susan

Ingredients

• ✓ cinnamon graham cracker
• pineapple
• butter
• cream cheese
• white sugar
• egg
• all-purpose flour
• salt
• vanilla extract
• sour cream
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
2. 2 Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
3. 3 Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
4. 4 Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
5. 5 Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
6. 6 While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
7. 7 Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.

By terpsichore

Ingredients

• ✓ cinnamon graham cracker
• butter
• white sugar
• kosher salt
• cream cheese
• mascarpone cheese
• sour cream
• vanilla extract
• cinnamon
• egg
• semisweet chocolate chip
• heavy cream
• speculoos cookie
• milk chocolate candy kiss

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
2. 2 Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
5. 5 Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
6. 6 Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
7. 7 Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
8. 8 While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
9. 9 Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ cinnamon graham cracker
• golden delicious apple
• cinnamon
• sugar
• all-purpose flour
• instant french vanilla pudding
• milk
• sour cream
• whipped topping
• caramel apple dip
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Combine apples, cinnamon, and sugar in a saucepan and set over medium heat. Cook, occasionally stirring, until apples are tender. If mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from heat and allow to cool to room temperature.
3. 3 In a large bowl, whisk together instant pudding and milk until smooth. Stir in sour cream and fold in whipped topping.
4. 4 To assemble cake, line the bottom of a 9x13-inch baking dish with a single layer of cinnamon graham crackers.
5. 5 Use a slotted spoon to make a thin layer of apple mixture.
6. 6 Top with a generous layer of pudding, about 1/3. Repeat layers until you have 3 layers of apples and pudding and four layers of crackers.
7. 7 Warm caramel apple dip in the microwave oven until it can be easily poured. Pour this over top layer of graham crackers. Refrigerate at least overnight and up to 24 hours before serving.

By BONO1