Cinnamon Roll Cheesecake with Mango Filling and Peach & Mango Topping

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Cinnamon Roll Crust

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 egg yolk
• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Mango Filling

• 1 cup mango puree
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup heavy cream, room temperature
• 1 tsp vanilla extract

Peach & Mango Topping

• 1 large peach, peeled and sliced
• 1 cup diced mango
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 tsp ground cinnamon
• 1 tbsp cornstarch

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the egg yolk.
3. In a separate bowl, whisk together the flour, salt, and cinnamon. Gradually add to the butter mixture, beating until dough forms.
4. Press the dough evenly into the bottom and up the sides of the prepared pan.
5. In a blender or food processor, puree the mango until smooth. Add the cream cheese, sugar, eggs, heavy cream, and vanilla extract and blend until fully combined and smooth. Pour into the crust.
6. Bake for 35-40 minutes or until the filling is set. Let cool to room temperature.
7. In a small saucepan, combine the peaches, mango, sugar, water, and cinnamon. Heat over medium heat until simmering. In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth. Stir into the fruit mixture and cook until thickened, about 5-7 minutes.
8. Spread the peach and mango topping over the cooled cheesecake. Chill in the refrigerator for at least 2 hours, or until ready to serve.
9. Serve chilled and enjoy!