Recipes

Cinnamon 'Roll' Cheesecake

16 Servings

Desserts

6 HRS 15 MIN

Prep

15-30 mins

Cook

5 HRS 55 MIN

Calories

410

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

Step 1

Heat oven to 325°F.

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.

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.

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.

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.