Cinnamon Roll Cheesecake with Vanilla Bean Frappuccino Topping

Cinnamon Roll Base

• 10 Cinnamon Rolls, refrigerated
• 4 tablespoons unsalted butter, melted

Vanilla Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs

Vanilla Bean Frappuccino Topping

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 vanilla bean, scraped

Instructions

1. Preheat the oven to 350°F.
2. Spread the melted butter in the bottom of a 9-inch springform pan.
3. Unroll the cinnamon rolls and separate them into individual rolls.
4. Place the cinnamon rolls in the prepared pan, pressing them together to form a crust.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and vanilla extract and beat until combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Pour the cheesecake mixture over the cinnamon roll crust.
9. Bake for 40-45 minutes or until the cheesecake is set and the crust is golden brown.
10. Let the cheesecake cool completely in the pan.
11. For the topping, combine the heavy cream, sugar, vanilla extract, and vanilla bean in a saucepan over medium heat.
12. Bring the mixture to a simmer and cook until the sugar has dissolved, stirring constantly.
13. Pour the topping over the cooled cheesecake and refrigerate for at least 2 hours.
14. Serve chilled and enjoy!