Cinnamon Roll Cheesecake with New York-style Filling and Caramel Sauce Topping

Cinnamon Roll Base

• 1 package Cinnamon Roll Mix (15.3 oz)
• 1/2 cup unsalted butter, melted
• 1 egg

New York-style Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 4 eggs

Caramel Sauce Topping

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

1. Preheat oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.
2. Prepare the Cinnamon Roll Mix according to the package directions. Press the mixture onto the bottom of the prepared pan. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, flour, and vanilla extract until smooth. Beat in the eggs, one at a time, until well combined.
4. Pour the filling over the prepared crust.
5. Bake for 50-60 minutes or until the edges are set and the center jiggles slightly.
6. Remove from oven and let cool completely.
7. In a saucepan, melt the butter over medium heat. Add the brown sugar and whisk until combined. Add the heavy cream and salt and whisk until smooth. Bring the mixture to a boil and cook for 5 minutes, stirring occasionally.
8. Remove from heat and stir in the vanilla extract.
9. Pour the caramel sauce over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
10. Slice and serve.