Cinnamon Roll Cheesecake

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.

Cinnamon Roll Cheesecake

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 degrees F oven (or in warm oven set at lowest temperature setting) for 15 to 20 minutes. You can do this while you are making coffee or finishing up any last-minute meal prep.

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 for 15 seconds or just until softened. Add 15 seconds 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.


  • 1 1/2 cups Graham cracker crumbs, divided
  • 1/2 cup butter, melted, divided
  • 1 1/4 cups plus 2 tablespoons granulated sugar, divided
  • 1/4 cup pecans, finely chopped
  • 1 tablespoon ground cinnamon
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup powdered sugar
  • 4 teaspoons milk


  1. Heat oven to 325 degrees F.
  2. Combine 1 cup Graham crumbs, 1/2 of the butter and 2 tablespoons granulated sugar; press onto bottom of 10-inch cast-iron skillet sprayed with cooking spray.
  3. Combine remaining Graham crumbs and butter with nuts, cinnamon and 1/4 cup of the remaining granulated sugar; reserve for later use.
  4. Beat cream cheese with vanilla extract 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.
  5. 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.
  6. Bake for 50 to 55 minutes or until center of cheesecake is almost set.
  7. Cool completely.
  8. Refrigerate for 4 hours.
  9. Whisk powdered sugar and milk until blended. Spread over top of cheesecake.

Nutrition Information: Calories410 % Daily Value* Total Fat 29g 37% Saturated Fat 16g 80% Trans Fat 1g Cholesterol 125mg 42% Sodium 320mg 14% Total Carbohydrates 33g 12% Dietary Fiber less than 1g 3% Sugars 27g 54% Protein 6g 12% Vitamin A 20% Vitamin C 0% Calcium 4% Iron 6%

* 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.

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