Tuesday Treats and Titles: Cinnamon Roll Cheesecake

Don’t freak out when you see how long this luscious dessert takes. Prep time is short, it’s the giving it alone time to chill in the fridge that takes so long. True cheesecake lovers won’t mind though, right? Right! And you won’t CRASH & BURN if you make and serve it!

Total Time: 6 Hr. 15 Min. (incl. refrigerating)
Prep Time: 20 Min.
Cook Time: 5 Hr(s) 55 Min.
16 servings

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.

What You Need
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

Let’s Make It
1 – Heat oven to 325°F.
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.
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.
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.
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.

Kitchen Tips
Tip 1 – 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.

Tip 2 – 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.

Tip 3 – Healthful Habit: 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.

Tip 4 – Note: 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.

Tip 5 – Special Extra: 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.

This treat comes from My Food and Family so click on over to check out all the details. To celebrate CRASH & BURN going into wide distribution, Airport Rescue Firefighter Kit Carson pulled out all the stops and made a favorite of hers. She can make this while on duty because the fire station has a variety of cast iron skillets. The guys on her shift don’t mind waiting and neither does her mate, Wolf shifter and Homeland Security special investigator Derek Alexander. Before Kit, he wasn’t into sweets that much but she has shown him the way! 😉 Theirs is a store of danger, human trafficking, and a little help from friends in low places. You can now grab your very own copy at your favorite online bookseller. Just click on the title, or a pic with the cover or BOOKS2READ to find a link to the store of your choice. Readers, are you cheesecake-oholics?

About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of several award-winning series--Moonstruck, Nightriders MC, The Penumbra Papers, and Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
This entry was posted in Writing Life and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Tuesday Treats and Titles: Cinnamon Roll Cheesecake

  1. Ooo, sounds yummy. To my immense shame, living in the near-south, I don’t own a cast-iron skillet. Yeah, I could do this in a regular pie pan, and maybe I will someday, but it won’t be the same.

    I love this book like damn and whoa. Same with cheesecake. They both hit the yum buttons. =o)

    • Silver James says:

      I figured you’d like this and I don’t know how anyone ANYWHERE can get buy without a cast-iron skillet. Heck, I gave the Kids one for a wedding gift. LOL I have two–one round, one square, plus a cast-iron dutch oven. And yes, I use them. A lot! And if you try this cast-iron-less, let me know how it turns out. 😉

      Also, thanks!

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