Cinnamon Roll Cheesecake with Cinnamon & Apple Filling and Caramel Sauce Topping

Ingredients:

• 1 roll of cinnamon roll dough
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 apple, diced
• 1 tsp cinnamon
• 1/4 cup brown sugar
• 3/4 cup heavy cream
• 1/4 cup unsalted butter
• 1 cup granulated sugar

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Roll out cinnamon roll dough and place it into the bottom of the springform pan, pressing down gently to create an even crust.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup granulated sugar, and vanilla extract until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. In a small bowl, combine diced apple, cinnamon, and brown sugar. Toss together until the apple is coated.
6. Pour cheesecake batter into prepared crust.
7. Sprinkle the apple mixture evenly over the top of the cheesecake filling.
8. Bake for 45-50 minutes or until the cheesecake is set.
9. Let cheesecake cool before refrigerating for at least 4 hours, or overnight.
10. In a medium saucepan, heat heavy cream, butter, and 1 cup granulated sugar over medium heat, stirring constantly.
11. Cook caramel sauce for 5 minutes or until it thickens slightly.
12. Let the caramel sauce cool slightly before pouring over the top of the cheesecake.
13. Refrigerate cheesecake for an additional 10-15 minutes before serving.