Combine all the best flavors of fall in one decadent dessert with this Cinnamon 'Roll' Cheesecake recipe! Pecans, cinnamon, PHILADELPHIA Cream Cheese and more feature in this cozy Cinnamon 'Roll' Cheesecake.
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.
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.
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.
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.
Blending Cream Cheese for Success
When blending cream cheese in dessert recipes, always use softened cream cheese. Make sure the cream cheese and sugar are completely blended and free of lumps before proceeding. To quickly soften cream cheese, place completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
If you are planning on eating dessert during the day, make sure you substitute water for any sugary drinks throughout the day. Keep a reusable water bottle with you to always have water on hand.
If you need to re-use the skillet to prepare other recipes, fold a 16-inch-long sheet of heavy-duty foil into thirds. Press onto bottom and up side of skillet sprayed with cooking spray, extending both ends of foil strip over side of skillet. Use to prepare cheesecake as directed. Cool and refrigerate cheesecake as directed. To more easily remove cheesecake from skillet, place skillet on stove-top burner then turn on burner for 10 sec. Remove skillet from heat. Run knife around edge of skillet to loosen cheesecake, then use foil handles to remove cheesecake from skillet.
Just like cinnamon rolls, this cheesecake is extra delicious when served warm. To reheat before serving, place cheesecake slices on ovenproof serving plate, then place plate in preheated 175°F oven (or in warm oven set at lowest temperature setting) for 15 to 20 min. You can do this while you are making coffee or finishing up any last-minute meal prep.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers less than 1g
* 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.