Cinnamon Roll Chocolate Hazelnut Cheesecake with Salted Caramel Topping

Ingredients:

• 15 cinnamon rolls (homemade or store-bought)
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/4 cup heavy cream
• 1/2 cup salted caramel sauce

Instructions:

1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with cooking spray.
2. Place the cinnamon rolls in a food processor and pulse until they become fine crumbs. Press the crumbs into the prepared pan to form the crust, making sure to firmly press the crumbs into the edges of the pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy.
4. Add the sugar, eggs, and vanilla extract and continue to beat until smooth.
5. In a separate microwave-safe bowl, heat the chocolate hazelnut spread and heavy cream in 20-second intervals until melted and smooth.
6. Pour the chocolate hazelnut mixture into the cream cheese mixture and beat until well combined.
7. Pour the mixture over the crust and smooth out the surface with a spatula.
8. Bake for 40-45 minutes, or until the cheesecake is set and the center jiggles slightly when shaken.
9. Let the cheesecake cool to room temperature.
10. Drizzle the salted caramel sauce over the top of the cheesecake.
11. Refrigerate the cheesecake for at least 3 hours, or until completely chilled.
12. Remove the cheesecake from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing and serving.