Cinnamon Hazelnut Caramel Cheesecake

Cinnamon Roll Base

• 7 cinnamon rolls, baked and cooled
• 4 tbsp unsalted butter, melted

Break the cinnamon rolls into small pieces and place them in a food processor. Pulse until you have fine crumbs. Add melted butter and pulse again until combined. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.

Chocolate Hazelnut Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup chocolate hazelnut spread

Preheat oven to 350°F. In a large mixing bowl, beat the cream cheese and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate hazelnut spread.

Pour the filling over the prepared crust. Bake for 45-50 minutes or until the center is set but still slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, cubed
• 1-2 tbsp espresso powder, to taste
• whipped cream and chopped hazelnuts, for serving

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns amber in color. Remove from heat and carefully stir in the heavy cream and butter. Once smooth, stir in the espresso powder until dissolved.

Pour the caramel topping over the cheesecake and smooth it out with a spatula. Chill the cheesecake again until the topping is set, about 30 minutes to 1 hour. Serve with whipped cream and chopped hazelnuts on top.