Cinnamon Roll Peanut Butter Cup Cheesecake with Pineapple & Kiwi Topping

Cinnamon Roll Base Ingredients:

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract

Cheesecake Filling Ingredients:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs

Pineapple & Kiwi Topping Ingredients:

• 1/2 fresh pineapple, peeled and diced
• 2 kiwis, peeled and diced
• 1/4 cup granulated sugar
• 1/4 cup water

Instructions:

For the Cinnamon Roll Base:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, sugar, and cinnamon. Cut in the butter and add vanilla extract. Mix until a ball forms. Press mixture into the bottom of the prepared pan.
3. Bake for 12-15 minutes or until brown. Let cool completely.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the peanut butter, sugar, and vanilla and beat until creamy.
3. Add the eggs one at a time while continuing to beat the mixture. Beat until well combined.
4. Pour the mixture over the cooled Cinnamon Roll Base.
5. Bake for 40-45 minutes or until the center is set. Let cool completely.

For the Pineapple & Kiwi Topping:

1. In a small saucepan, heat the diced pineapple, kiwis, sugar, and water over medium heat.
2. Simmer for 10-15 minutes or until the fruit is soft and the liquid has thickened.
3. Let cool for a few minutes, then spread over the cooled cheesecake.
4. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.