Cinnamon Roll Tiramisu Cheesecake Truffle
Cinnamon Roll Base
- 2 cups cinnamon graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Preheat the oven to 350°F. In a bowl, mix together the cinnamon graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
Tiramisu Filling
- 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup mascarpone cheese
- 1/2 cup granulated sugar
- 1/4 cup coffee liqueur
- 2 cups heavy cream, whipped
In a mixing bowl, beat together the softened Norman's Kosher Cholov Yisroel Cream Cheese, mascarpone cheese, and granulated sugar until smooth. Fold in the coffee liqueur and whipped heavy cream until well combined. Spread the mixture over the cooled cinnamon roll crust.
Cheesecake Truffle Topping
- 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips, melted
In a mixing bowl, beat together the softened Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Pour the melted chocolate into the mixture and fold until well combined. Spread the mixture over the tiramisu filling.
Chill the cheesecake in the refrigerator for at least 2 hours before serving.
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