Cinnamon Roll Cheesecake with Pecan Filling and Berries & Cream Topping

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Ingredients:

• 1 package cinnamon roll dough
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup pecans, chopped
• 1 cup mixed berries
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Unroll cinnamon roll dough and press to the bottom of the prepared pan, cutting off any excess. Reserve the icing packet for later.
3. In a large bowl, beat the cream cheese and sugar together until creamy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour half of the cream cheese mixture over the cinnamon roll dough. Sprinkle the chopped pecans on top. Pour the remaining cream cheese mixture on top of the pecans.
5. Bake for 45-50 minutes, or until the cheesecake is golden brown and almost set in the center. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven, run a knife around the edges and let the cheesecake cool completely before serving.
6. In a small bowl, whisk together the icing packet that came with the cinnamon roll dough with heavy cream until smooth. Drizzle the icing over the cooled cheesecake. Top with mixed berries.