Cinnamon Roll Cheesecake with Salted Caramel and Toffee Crunch

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Cinnamon Roll Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon

Salted Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1/2 cup salted caramel sauce (homemade or store-bought)

Toffee Crunch Topping

• 1 cup toffee bits
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp ground cinnamon

Directions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press mixture onto bottom and up the sides of the prepared pan. Set aside.
3. In a large mixing bowl, beat cream cheese and granulated sugar at medium speed until smooth and fluffy. Beat in eggs, one at a time, just until combined. Stir in sour cream and vanilla extract.
4. Pour cream cheese mixture into the prepared crust. Drizzle salted caramel sauce on top of the cheesecake mixture and swirl gently with a knife or spatula.
5. In another mixing bowl, mix toffee bits, flour, sugar, melted butter, and cinnamon until mixture is crumbly. Spread mixture evenly on top of the cheesecake.
6. Bake for 50-55 minutes or until set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or overnight. Serve chilled.