Cinnamon Roll Cheesecake with Strawberry Filling and Hot Fudge Topping

this image was generated using AI technology

Ingredients

• 1 roll of cinnamon roll dough
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup of strawberry jam
• 1/4 cup hot fudge sauce

Directions

1. Preheat the oven to 350°F.
2. Press the cinnamon roll dough into the bottom of a 9-inch springform pan, making sure to cover the entire bottom.
3. In a large bowl, beat the cream cheese until smooth.
4. Add the sugar, eggs, and vanilla extract to the bowl and continue to beat until well combined.
5. Pour the cream cheese mixture on top of the cinnamon roll dough in the pan.
6. Melt the strawberry jam in a small saucepan over low heat, stirring occasionally.
7. Once the jam has melted, pour it over the cream cheese mixture in the pan, spreading it out evenly.
8. Bake the cheesecake in the preheated oven for 40-45 minutes, or until the edges have set and the center is just slightly jiggly.
9. Remove the cheesecake from the oven and let it cool completely.
10. Once cooled, spread the hot fudge sauce over the top of the cheesecake.
11. Refrigerate the cheesecake for at least 3 hours, or overnight, before serving.