brought to you by
Norman's Dairy
Say cheese! Meet your new personalized cheesecake recipe:

Cinnamon Roll Cheesecake with Vanilla Filling and Caramel Sauce Topping

Cinnamon Roll Cheesecake with Vanilla Filling and Caramel Sauce Topping
this image was generated using AI technology

Ingredients:

  • Cinnamon Roll Base:
  • 1 cup of graham cracker crumbs
  • 1/2 cup of ground cinnamon flavored cookies
  • 1/4 cup of unsalted butter, melted
  • Vanilla Filling:
  • 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz), softened
  • 3/4 cup of granulated sugar
  • 2 teaspoons of vanilla extract
  • 3 eggs, room temperature
  • Caramel Sauce Topping:
  • 1/4 cup of unsalted butter
  • 1/4 cup of light brown sugar
  • 1/4 cup of heavy cream
  • 1 teaspoon of vanilla extract
  • Pinch of salt

Directions:

  1. Preheat the oven to 325°F.
  2. In a medium bowl, combine the graham cracker crumbs, ground cinnamon flavored cookies, and melted butter and mix until fully combined.
  3. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until it is lightly golden.
  4. While the crust is baking, prepare the filling. In a large bowl, using an electric mixer, beat the cream cheese until it is smooth and creamy.
  5. Add the sugar and vanilla extract to the cream cheese and beat until fully combined.
  6. Add the eggs, one at a time, beating until just incorporated after each addition.
  7. Pour the cheesecake mixture over the cinnamon roll crust and smooth out the top evenly.
  8. Bake the cheesecake for 50-55 minutes, until the edges are lightly golden and the center is set but still slightly jiggly.
  9. While the cheesecake is baking, prepare the caramel sauce topping. In a small saucepan, melt the butter over medium heat.
  10. Add the brown sugar, heavy cream, vanilla extract, and salt to the saucepan and whisk until fully combined.
  11. Bring the mixture to a low boil and cook for 2-3 minutes until it thickens slightly.
  12. Remove the saucepan from heat and let the caramel sauce cool slightly.
  13. Once the cheesecake is finished baking, let it cool to room temperature and then chill in the refrigerator for at least 2 hours.
  14. When ready to serve, pour the caramel sauce over the top of the cheesecake and garnish with extra cinnamon flavored cookies if desired.