Cinnamon Roll Cheesecake with Rocky Road Filling and Pineapple & Kiwi Topping Recipe

Ingredients:

• 2 cups Cinnamon Roll biscuits or cookies, crumbled
• 4 tbsp melted unsalted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup mini marshmallows
• 1/4 cup chopped walnuts
• 1 can of crushed pineapple, drained
• 2 kiwis, peeled and sliced

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crumbled Cinnamon Roll biscuits or cookies and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes, until lightly browned. Set aside to cool.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
5. Add in the eggs one at a time, mixing well after each addition.
6. Stir in the heavy cream and vanilla extract until combined.
7. Fold in the chocolate chips, mini marshmallows, and chopped walnuts.
8. Pour the cheesecake mixture over the cooled Cinnamon Roll base.
9. Bake for 40-45 minutes, until the cheesecake is set and the center is mostly firm.
10. Let the cheesecake cool completely before removing from the springform pan.
11. Before serving, top the cheesecake with the drained crushed pineapple and sliced kiwis.
12. Refrigerate any leftovers.