Cinnamon Roll Cheesecake with Peach & Mango Topping

Cinnamon Roll Base

• 1 package of cinnamon roll dough (refrigerated)
• 3 tablespoons of melted unsalted butter

New York Style Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Peach & Mango Topping

• 2 peaches, peeled and thinly sliced
• 1 large mango, peeled and thinly sliced
• 1/4 cup of granulated sugar
• 1/4 cup of water
• 1 tablespoon of fresh lemon juice

Instructions:

1. Preheat oven to 350 F.
2. Roll out the cinnamon roll dough and press it into the bottom of a 9-inch springform pan. Brush melted butter over the dough.
3. In a large bowl, beat the cream cheese until smooth. Add sugar and beat until well combined. Add eggs one at a time and beat after each addition. Add vanilla extract and salt and mix until well combined.
4. Pour the cheesecake filling over the cinnamon roll base.
5. Bake for 50-55 minutes, or until the cheesecake is set but still jiggles slightly in the center.
6. In a medium saucepan, combine peaches, mango, sugar, water, and lemon juice. Bring to a simmer over medium heat and cook until the fruit is soft and the sauce is slightly thickened, about 10-15 minutes.
7. Pour the fruit topping over the cheesecake and refrigerate for at least 2 hours before serving.

Enjoy your delicious Cinnamon Roll Cheesecake with Peach & Mango Topping!