CHEESECAKE CUTTER RECIPES

Steps:

• Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
• In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
• Lightly flour flat work surface. Unroll 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
• Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
• In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
• Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.

Steps:

• Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray.  Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.  Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight. When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.