Cinnamon Roll Cheesecake with Toffee Crunch Topping

this image was generated using AI technology

Ingredients

• 1 package cinnamon rolls, baked
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup toffee bits

Instructions

1. Preheat the oven to 325°F.
2. Grease a 9-inch springform pan.
3. Take your baked cinnamon rolls and press them into the bottom of the greased pan until they form a crust.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla and flour until well combined.
7. Pour the cream cheese mixture over the cinnamon roll crust, spreading it evenly.
8. Bake for 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Sprinkle the toffee bits on top of the cheesecake and bake for an additional 5 minutes.
10. Remove from the oven and let cool to room temperature.
11. Once cooled, refrigerate for at least 4 hours before serving.