PHILLY Cinnamon Roll Cheesecake
- 1 pkg. (20 oz.) refrigerated sliceable sugar cookies
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla
- 4 eggs
- 1 cup packed light brown sugar
- 5 Tbsp. butter, softened
- 3 tsp. ground cinnamon
- 2 tsp. flour
- Heat oven to 325F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Press cookie dough evenly onto bottom of pan.
- Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour over crust.
- Mix brown sugar, butter, cinnamon and flour until blended.
- Sprinkle over cheesecake batter; cut through topping with knife several times to swirl into batter.
- Bake 45 min.
- or until center is almost set.
- Cool completely.
- Refrigerate 4 hours.
- Use foil handles to lift cheesecake from pan before cutting to serve.
sugar cookies, philadelphia cream cheese, sugar, vanilla, eggs, brown sugar, butter, ground cinnamon, flour
Taken from www.kraftrecipes.com/recipes/philly-cinnamon-roll-cheesecake-155856.aspx (may not work)