Cinnamon Roll Cheesecake with Salted Caramel Filling and Kahlua & Espresso Topping

Ingredients:

• For the Cinnamon Roll Base:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 large egg
• 1 teaspoon ground cinnamon
• For the Salted Caramel Filling:
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup granulated sugar
• 1/4 cup salted caramel sauce
• For the Kahlua & Espresso Topping:
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon instant espresso powder
• 1 tablespoon Kahlua liqueur

Instructions:

1. For the Cinnamon Roll Base:
2. Preheat your oven to 350°F and grease a 9-inch springform pan.
3. In a medium-sized bowl, whisk together the flour, sugar, and cinnamon.
4. Cut in the softened butter until crumbly.
5. Add in the milk and egg, and mix until a dough forms.
6. Press the dough into the bottom of the prepared springform pan.
7. For the Salted Caramel Filling:
8. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and salted caramel sauce together until smooth and creamy.
9. Pour the filling over the cinnamon roll base.
10. Bake for 30-35 minutes, or until the edges are golden brown and the filling is set.
11. Let cool to room temperature.
12. For the Kahlua & Espresso Topping:
13. In a small saucepan, heat the heavy cream until hot but not boiling.
14. Remove from heat and stir in the chocolate chips, espresso powder, and Kahlua until the chocolate is melted and the mixture is smooth.
15. Pour the topping over the cooled cheesecake and spread it evenly.
16. Refrigerate for at least 2 hours before cutting and serving.