Quick Breakfast Cheesecake
A quick and delightful cinnamon-spiced cheesecake with biscuit crust, perfect for breakfast or sweet mornings, combining creamy filling with warm cinnamon flavors.
Ingredients
Instructions
- Put biscuits into an ungreased pie plate.
- Mix cream cheese, egg, flour, sugar, and cinnamon until smooth.
- Pour the mixture over the biscuits in the pie plate.
- Sprinkle sugar, cinnamon, and nutmeg over the top.
- Bake at 350°F (175°C) for 25 minutes.
Tips & Substitutions
For a creamier texture, let the cream cheese soften at room temperature before mixing. If you don’t have flour, cornstarch can be a great substitute. You can also experiment with different spices or add vanilla extract for extra flavor. This recipe is quite forgiving, so feel free to adjust the sugar based on your taste preferences. For a fun twist, try adding a layer of fruit like berries or peaches.
Serving Suggestions
Serve this Quick Breakfast Cheesecake warm or chilled, topped with fresh fruit or a dollop of whipped cream for a delightful breakfast treat. It pairs beautifully with a cup of coffee or tea, making it a perfect brunch option. You can also serve it alongside a side of yogurt or granola for added texture and flavor. For a special touch, try serving with a drizzle of honey.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 20-30 seconds, or until warm. For best texture, consider reheating in the oven at 350°F (175°C) for about 10 minutes, which helps maintain the cheesecake's creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Breakfast Cheesecake contains roughly 443 calories, with 8g protein, 67g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
Yes, you can substitute low-fat cream cheese for regular cream cheese in this recipe. However, keep in mind that it may slightly alter the texture and richness of the cheesecake. It’s still a delicious option if you're looking to reduce calories without sacrificing too much flavor.
How can I make this cheesecake gluten-free?
To make this Quick Breakfast Cheesecake gluten-free, simply replace the Hungry Jack biscuits with a gluten-free alternative, such as gluten-free graham crackers or gluten-free cookie crumbs. Ensure that all other ingredients, especially the baking powder and any added spices, are certified gluten-free as well.
Can I prepare this cheesecake ahead of time?
Absolutely! You can prepare this cheesecake a day in advance. Simply assemble the dish and bake it, then let it cool completely before storing it in the refrigerator. This allows the flavors to meld together, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).