Cinnamon Roll Cheesecake with Butter Pecan Filling and Mocha Latte Topping

Ingredients

• 1 1/4 cups cinnamon roll crumbs
• 4 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup chopped pecans
• 4 tablespoons unsalted butter
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons instant coffee granules
• 1/4 cup hot water
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the cinnamon roll crumbs and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and flour and beat until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream.
5. Stir in the chopped pecans.
6. Pour the cheesecake filling into the prepared crust.
7. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. In a small saucepan, melt the butter over medium heat. Stir in the powdered sugar, milk, and vanilla extract until well combined and smooth.
10. Pour the butter pecan mixture on the cheesecake and spread evenly.
11. In a small bowl, dissolve the instant coffee in hot water. Cool.
12. In a medium bowl, beat the heavy cream until stiff peaks form. Fold in the cooled coffee mixture.
13. Spoon the mocha latte mixture over the butter pecan filling in the cheesecake.
14. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.