Cinnamon Roll Cheesecake with Kahlua & Espresso Topping

Cinnamon Roll Base

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

New York-Style Filling

• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1 1/2 cups granulated sugar
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1/4 cup Kahlua
• 1 tbsp instant espresso powder
• 1 tbsp granulated sugar

Instructions:

1. Preheat oven to 350F.
2. In a mixing bowl, combine graham cracker crumbs, brown sugar, melted butter and cinnamon until well blended.
3. Press the crumb mixture into the bottom of a 9-inch springform pan and set aside.
4. In another mixing bowl, beat together cream cheese, sugar, and salt until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Mix in heavy cream and vanilla extract until just combined.
7. Pour the mixture into the prepared crust and smooth the top.
8. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. In a small pot, heat the heavy cream, Kahlua, espresso powder and sugar over medium heat.
11. Stir frequently until the sugar has dissolved and the mixture is smooth.
12. Let the mixture cool to room temperature.
13. Pour the topping mixture over the cooled cheesecake and refrigerate for at least 4 hours or overnight.
14. Serve with extra topping mixture, if desired.