Yes, you do have time to make a cheesecake—even this crowd-pleasing PHILLY Cinnamon Roll Cheesecake with luscious swirled topping. Prep time: 15 minutes.
What You Need
Original recipe yields 16 servings
1 pkg. (20 oz.) refrigerated sliceable sugar cookies
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 egg s
1 cup packed light brown sugar
5 Tbsp. butter, softened
3 tsp. ground cinnamon
2 tsp. flour
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie dough evenly onto bottom of pan.
Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Mix brown sugar, butter, cinnamon and flour until blended. Sprinkle over cheesecake batter; cut through topping with knife several times to swirl into batter.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Enjoy your favorite foods while keeping portion size in mind.
Cool cheesecakes on wire racks at room temperature for 1 hour. Then, refrigerate 4 hours or overnight until completely chilled.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.