Cinnamon Roll Cheesecake with Salted Caramel Filling and Marshmallow Topping

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Cinnamon Roll Base:

• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 tablespoon ground cinnamon

Salted Caramel Filling:

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon pure vanilla extract
• 1/2 cup kosher salted caramel sauce

Marshmallow Topping:

• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup marshmallow fluff

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
6. Pour half of the batter into the prepared pan, then spoon half of the cinnamon mixture on top. Use a knife to swirl the cinnamon mixture into the batter. Pour the remaining batter on top, then spoon the remaining cinnamon mixture on top and swirl again. Bake for 35-40 minutes or until a toothpick comes out clean.
7. In a large bowl, beat the cream cheese until smooth.
8. Add the sugar, cornstarch, and vanilla, and beat until well blended.
9. Add the kosher salted caramel sauce and mix until well combined.
10. Spread the mixture over the cooled crust and refrigerate for at least 1 hour.
11. In a large bowl, beat the cream cheese until smooth.
12. Add the sugar and vanilla, and beat until well blended.
13. Add the marshmallow fluff and beat until well combined.
14. Spoon the mixture on top of the caramel filling and spread evenly.
15. Refrigerate for at least 2 hours before serving.