Cinnamon Roll Cheesecake with Whipped Cream Topping

Ingredients:

• For Cinnamon Roll Crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• For Cream Cheese Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• For Whipped Cream Topping:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Using an electric mixer, beat cream cheese and butter together until creamy. Beat in milk, egg, and vanilla. Slowly beat in dry ingredients until combined. The dough will be sticky.
4. In a small bowl, stir together brown sugar and cinnamon.
5. Dust a clean surface with flour and roll out the dough into a large rectangle. Sprinkle cinnamon sugar mixture over the dough.
6. Starting at one end, tightly roll up the dough into a log. Cut into 1-inch slices and arrange in the prepared pan.
7. In a large bowl, beat 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract until smooth. Beat in eggs one at a time until combined.
8. Pour filling over cinnamon rolls in the prepared pan.
9. Bake for 45-50 minutes or until set. Let cool completely before adding whipped cream.
10. In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled cheesecake.
11. Refrigerate for at least 2 hours before serving.