All Recipes

Cinnamon 'Roll' Cheesecake

Prep

15-30 mins

Total

6 HRS 15 MIN

Servings

16 Servings

Combine all the best flavors of fall in one decadent dessert with this Cinnamon 'Roll' Cheesecake recipe! Pecans, cinnamon, PHILADELPHIA Cream Cheese ...

Ingredients

  • 1-1/2

    cups

    graham cracker crumbs, divided

  • 1/2

    cup

    butter, melted, divided

  • 1-1/4

    cups

    plus 2 Tbsp. granulated sugar, divided

  • 1/4

    cup

    pecans, finely chopped

  • 1

    tbsp

    ground cinnamon

  • 4

    pkg

    (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1

    tsp

    vanilla

  • 4

    eggs

  • 1

    cup

    powdered sugar

  • 4

    tsp

    milk

Instructions

  1. Step 1

    Heat oven to 325°F.

  2. Step 2

    Combine 1 cup graham crumbs, 1/2 of the butter and 2 Tbsp. granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray. Combine remaining graham crumbs and butter with nuts, cinnamon and 1/4 cup of the remaining granulated sugar; reserve for later use.

  3. Step 3

    Beat cream cheese with vanilla and remaining granulated sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended.

  4. Step 4

    Pour 2 cups batter over crust; sprinkle with 1/2 of the reserved graham crumb mixture. Top with 1/2 of the remaining batter; sprinkle with remaining graham crumb mixture. Cover with remaining batter; smooth top with back of spoon. Place skillet on baking sheet, then place in oven.

  5. Step 5

    Bake 50 to 55 min. or until center of cheesecake is almost set. Cool completely. Refrigerate 4 hours. Whisk powdered sugar and milk until blended. Spread over top of cheesecake.

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