Strawberry Cinnamon Roll Cheesecake with Macadamia Nut Topping

Cinnamon Roll Crust:

• 1 roll refrigerated cinnamon rolls with icing
• 2 tbsp butter, melted

Strawberry Cheesecake Filling:

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 cup strawberry preserves
• 1 tsp vanilla extract

Macadamia Nut Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup chopped macadamia nuts
• 1/4 cup butter, melted

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. Unroll the cinnamon rolls and flatten them out using your fingers or a rolling pin. Press the cinnamon roll dough into the bottom of the prepared springform pan, making sure to evenly cover the bottom and slightly up the sides of the pan.
3. Brush the melted butter over the cinnamon roll crust and set aside.
4. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and beat until well combined. Add in the eggs, one at a time, mixing well after each addition. Stir in the strawberry preserves and vanilla extract.
5. Pour the cheesecake filling over the cinnamon roll crust.
6. In a separate bowl, combine the flour, brown sugar, and macadamia nuts. Stir in the melted butter until the mixture is crumbly. Sprinkle the macadamia nut topping evenly over the cheesecake filling.
7. Bake for 1 hour and 15 minutes, or until the cheesecake is set and the top is golden brown.
8. Let the cheesecake cool completely before removing it from the springform pan and serving.

Enjoy your delicious and unique Strawberry Cinnamon Roll Cheesecake with Macadamia Nut Topping!