Cinnamon Roll Sweet Potato Cheesecake with Espresso Chocolate Topping

Cinnamon Roll Base

• 1 package Cinnamon Roll Mix
• 1/4 cup unsalted butter, melted

Sweet Potato & Maple Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup cooked and mashed sweet potato
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 3 large eggs

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1 tsp instant espresso powder

Preheat oven to 325°F. Grease a 9-inch springform pan.

Prepare the cinnamon roll mix according to package instructions. Press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, until light golden brown. Allow to cool while making the filling.

In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, cooked and mashed sweet potato, and granulated sugar until smooth. Mix in the maple syrup and vanilla extract. Add the eggs, one at a time, beating well after each addition. Pour the filling mixture over the cooled cinnamon roll base.

Bake for 50-55 minutes, or until the edges are set but the center jiggles slightly when shaken. Leave the cheesecake in the oven with the door open for 10 minutes, then remove and allow to cool to room temperature. Refrigerate for several hours or overnight.

In a small saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the semisweet chocolate chips and instant espresso powder. Stir until smooth. Pour topping over the cheesecake and chill until ready to serve.