Cinnamon Roll Cheesecake with Salted Caramel Filling and Caramel Sauce Topping

Ingredients:

• Norman's Kosher Cholov Yisroel Cream Cheese, 24oz (3 containers)
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 4 large eggs
• 1 can cinnamon rolls with icing (8 rolls)
• 1/2 cup salted caramel sauce

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray
2. Open the can of cinnamon rolls and reserve the icing. Set aside.
3. Place the cinnamon rolls in the bottom of the greased pan, pressing them together to form a crust.
4. In a large bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add sugar, flour, and vanilla, and beat until incorporated.
6. Add eggs one at a time, beating after each addition, until the mixture is smooth.
7. Pour the cheesecake batter over the cinnamon roll crust.
8. Bake in the preheated oven for 45-50 minutes, until cheesecake is set and golden brown on top.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Drizzle the salted caramel sauce over the cooled cheesecake.
11. In a small bowl, mix the reserved cinnamon roll icing with 1 tablespoon of warm water.
12. Drizzle the icing over the salted caramel sauce.
13. Refrigerate the cheesecake for at least 2 hours, or overnight, before serving.