Cinnamon Roll Cheesecake with Salted Caramel Filling and Berries & Cream Topping

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Ingredients:

• For the Cinnamon Roll Base:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon


• For the Salted Caramel Filling:
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup salted caramel sauce, homemade or store-bought


• For the Berries & Cream Topping:
• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh mixed berries (such as strawberries, raspberries, and blueberries)

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.


2. Make the Cinnamon Roll Base:
1. In a small bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon together until well combined.
2. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and then remove from the oven and let cool.


3. Make the Salted Caramel Filling:
1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the salted caramel sauce until well combined.
4. Pour the filling onto the cooled crust and smooth the top with a spatula.
5. Bake for 40-45 minutes, or until the edges are lightly golden and the center is set.
6. Remove from the oven and let cool to room temperature.


4. Make the Berries & Cream Topping:
1. In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Spoon the whipped cream over the cooled cheesecake and smooth the top.
3. Top with fresh mixed berries.


5. Chill the cheesecake in the refrigerator for at least 2 hours before serving. Enjoy!