Cinnamon Strawberry Fudge Cheesecake Recipe

Ingredients

• 1 1/2 cups cinnamon roll crumbs
• 1/4 cup unsalted butter, melted
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup strawberry jam
• 1/4 cup water
• 1 cup fudge brownie mix
• 1/4 cup vegetable oil
• 1 large egg

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a small bowl, mix together cinnamon roll crumbs and melted butter. Press mixture onto the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add in sugar and beat until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour cheesecake batter over the cinnamon roll crust. Bake for 40-45 minutes, or until the edges are lightly golden and the center is almost set.
5. Meanwhile, in a small saucepan, heat strawberry jam and water over low heat until jam is melted and mixture is smooth. Set aside.
6. In a small bowl, whisk together brownie mix, oil, and egg until well combined.
7. Once the cheesecake is done, remove it from the oven and spoon the strawberry mixture over the top. Pour the brownie batter over the strawberry mixture and use a knife to swirl it into the cheesecake batter.
8. Return the cheesecake to the oven and bake for an additional 25-30 minutes, or until the cheesecake is fully set and the brownie is cooked through.
9. Cool the cheesecake to room temperature then chill in the refrigerator for at least 2-3 hours before serving.