Cinnamon Roll Cheesecake with Caramel Sauce
Cinnamon Roll Base
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 tbsp ground cinnamon
Cream Cheese Filling
- 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Caramel Sauce Topping
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Preheat the oven to 350°F and grease a 9-inch springform pan.
To make the cinnamon roll base, cream together the butter and sugar in a large bowl. Add the egg and vanilla extract, mixing until thoroughly combined. In another bowl, whisk together the baking powder, salt, flour, and ground cinnamon. Gradually stir the dry ingredients into the butter mixture until a soft dough forms. Press the dough evenly into the bottom of the prepared springform pan.
Now, make the cream cheese filling. In a bowl, beat together the cream cheese and sugar until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla extract.
Spread the cream cheese mixture over the cinnamon roll base in the springform pan. Bake for 35-40 minutes, until the edges are golden brown and the center is set. Allow the cheesecake to cool to room temperature before adding the caramel sauce topping.
To make the caramel sauce topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar, milk, vanilla extract, and salt. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat and simmer for 5-7 minutes, continuing to stir, until the sauce thickens and coats the back of a spoon.
Pour the caramel sauce over the cooled cheesecake in the springform pan, spreading it evenly with a spatula. Chill the cheesecake in the refrigerator for at least 2 hours or overnight before serving. Enjoy!
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