Cast Iron Cheesecake Food

CINNAMON 'ROLL' CHEESECAKE

Cinnamon 'Roll' Cheesecake image

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.

Provided by My Food and Family

Categories Recipes

Time 6h15m

Yield 16 servings

Number Of Ingredients 10

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

Steps:

Heat oven to 325°F.
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.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7026 g, Sugar 0 g, Protein 6 g

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