Cinnamon Roll Cheesecake Truffle - New York Style

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Ingredients:

• Cinnamon Roll Base:
• 1/4 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• New York Style Filling:
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Cheesecake Truffle Topping:
• 6 oz. white chocolate, chopped
• 2 oz. heavy cream
• 2 oz. cream cheese, softened

Instructions:

1. Preheat the oven to 325 degrees F.
2. Grease a 9-inch springform pan and set aside.
3. Cinnamon Roll Base:
1. In a medium bowl, combine the melted butter, granulated sugar, vanilla extract, and salt.
2. Add the flour and cinnamon, and mix until just combined.
3. Press the dough into the bottom of the prepared pan and set aside.
4. New York Style Filling:
1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the sugar and flour, and beat until combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the sour cream, lemon juice, and vanilla extract.
5. Pour the filling over the prepared crust.
6. Bake for 50-55 minutes, or until the center is almost set.
5. Cheesecake Truffle Topping:
1. In a small saucepan, heat the heavy cream over low heat until hot but not boiling.
2. Remove from heat and add the white chocolate, stirring until completely melted and smooth.
3. Beat the softened cream cheese until smooth.
4. Beat in the melted white chocolate mixture until well combined.
5. Pour the cheesecake truffle topping over the baked cheesecake.
6. Allow the cheesecake to cool to room temperature.
7. Refrigerate for at least 2 hours, or until the cheesecake is completely chilled.
6. Serve and enjoy!