Cinnamon Roll Cheesecake with Bourbon & Caramel Filling and Chocolate Ganache Topping

Ingredients:

• 12 cinnamon rolls, sliced (store-bought or homemade)
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/2 cup bourbon
• 1/4 cup caramel sauce
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Ganache Topping:

• 1 cup chocolate chips
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan and line the bottom with parchment paper.
3. Arrange the sliced cinnamon rolls on the bottom of the pan, making sure to cover the entire surface.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Add in the eggs, one at a time, beating well after each addition.
6. Mix in the sour cream, heavy cream, bourbon, caramel sauce, vanilla extract, and kosher salt until well combined.
7. Pour the mixture over the cinnamon rolls in the pan.
8. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
9. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 30 minutes.
10. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
11. To make the ganache topping, heat the heavy cream in a small saucepan until steaming.
12. Remove from the heat and add in the chocolate chips, powdered sugar, and vanilla extract.
13. Stir until the chocolate is melted and the mixture is smooth.
14. Pour the ganache over the top of the cheesecake.
15. Refrigerate for at least 30 minutes to allow the ganache to set.
16. Serve and enjoy!