Cinnamon Roll Cheesecake with Vanilla Filling and Toffee Crunch Topping

Cinnamon Roll Base

• 7 cinnamon rolls (store bought or homemade)
• 3 tablespoons unsalted butter, melted

Vanilla Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup chopped pecans
• 3 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. Cut the cinnamon rolls into small pieces and arrange them on the bottom of the prepared pan. Drizzle the melted butter over the cinnamon rolls.
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cinnamon roll base.
5. Bake for 40-45 minutes, or until the cheesecake is set and golden brown around the edges.
6. Meanwhile, in a small bowl, combine the toffee bits, chopped pecans, and melted butter.
7. Remove the cheesecake from the oven and sprinkle the toffee crunch topping over the cheesecake. Return the cheesecake to the oven and bake for an additional 5-10 minutes, or until the topping is melted and bubbly.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 2 hours before serving.