Cinnamon Roll Cheesecake with Cinnamon & Apple Filling and Salted Caramel Topping

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Ingredients:

• For the crust:
• 12 cinnamon rolls, baked and cooled
• 4 oz of melted Norman's Kosher Cholov Yisroel Cream Cheese
• For the filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 apple, peeled and diced
• 1 teaspoon cinnamon
• For the topping:
• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 cup melted Norman's Kosher Cholov Yisroel Cream Cheese

Instructions:

1. Make the crust:
• Preheat oven to 350°F.
• Grease a 9-inch springform pan.
• Place cooled cinnamon rolls in a food processor and pulse until it forms a crumbly texture.
• Mix in 4 oz of melted Norman's Kosher Cholov Yisroel Cream Cheese.
• Press crust mixture into the bottom of the prepared pan and press down firmly.
• Bake crust for 10 minutes.
2. Make the filling:
• In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
• Add sugar and vanilla extract and beat until well combined.
• Beat in eggs, one at a time.
• In a separate mixing bowl, mix the diced apples and cinnamon until well combined.
• Fold the apple mixture into the cheesecake mixture.
• Pour mixture over the baked crust and spread evenly.
• Bake for 40 minutes until the edges are golden and the center is set.
3. Make the caramel topping:
• In a saucepan, combine sugar and water over medium-high heat. Cook until sugar dissolves, stirring occasionally.
• Boil without stirring until the mixture turns an amber color, about 5 minutes.
• Remove from heat and slowly pour in heavy cream, whisking constantly until smooth.
• Add salt and melted Norman's Kosher Cholov Yisroel Cream Cheese and whisk until smooth.
• Drizzle caramel sauce over the cheesecake.
4. Chill and serve:
• Once cooled, refrigerate cheesecake for at least 4 hours or overnight.
• Serve and enjoy!