Cinnamon Roll Whiskey Chocolate Cheesecake with Caramel Macchiato Topping

Ingredients:

• 16 oz Cinnamon Roll dough
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup whiskey
• 10 oz bittersweet chocolate chips, melted
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Caramel Macchiato Topping:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 tbsp instant espresso powder
• 2 tbsp unsalted butter

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Roll out the cinnamon roll dough into a thin layer and press evenly into the bottom of the prepared pan. Set aside.
3. In a large bowl, beat the cream cheese and sugar together until smooth.
4. Beat in the whiskey and melted chocolate until combined.
5. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
6. Stir in the heavy cream, vanilla extract, and salt until the mixture is smooth.
7. Pour the cheesecake mixture onto the prepared crust and smooth the top.
8. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
9. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours or overnight.
10. To make the caramel macchiato topping, combine the sugar, water, and salt in a medium saucepan and bring to a boil. Cook, without stirring, until the mixture turns a deep amber color, about 8-10 minutes.
11. Remove the pan from the heat and whisk in the heavy cream, espresso powder, and butter until the mixture is smooth.
12. Let the caramel sauce cool for a few minutes before drizzling over the cheesecake.
13. Slice and serve chilled.