Cinnamon Roll Bourbon Cheesecake with Caramel Filling and Whipped Cream Topping

Ingredients:

• For the Cinnamon Roll Base:
• 1 1/2 cups cinnamon graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• For the Bourbon & Caramel Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce
• For the Whipped Cream Topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat the oven to 325°F.
2. For the Cinnamon Roll Base, mix the cinnamon graham cracker crumbs and melted butter together in a bowl until the mixture resembles wet sand.
3. Press the mixture into the bottom of a greased 9-inch springform pan and bake for 8-10 minutes or until lightly browned. Let cool while preparing the filling.
4. For the Bourbon & Caramel Filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy.
5. Add the flour, eggs, and sour cream, one at a time, mixing well after each addition.
6. Stir in the bourbon and caramel sauce.
7. Pour the mixture over the cooled Cinnamon Roll Base in the springform pan.
8. Bake for 55-60 minutes or until the edges are lightly browned and the center is almost set.
9. Remove from the oven and run a knife around the edges of the cheesecake to loosen it from the pan, then cool the cheesecake to room temperature.
10. For the Whipped Cream Topping, beat the heavy whipping cream and powdered sugar together in a medium bowl until stiff peaks form.
11. Spoon the whipped cream on top of the cheesecake and spread evenly.
12. Refrigerate for at least 2 hours or until the cheesecake is set.
13. Serve and enjoy!