Cinnamon Roll Cheesecake with Lemon Curd Topping

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Ingredients:

• Cinnamon Roll Base:
• 12 oz Cinnamon Graham Crackers, crushed
• 1/2 cup Unsalted Butter, melted
• 1/4 cup Brown Sugar
• 1/2 tsp Ground Cinnamon


• Plain Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup Granulated Sugar
• 1 tsp Pure Vanilla Extract
• 4 Large Eggs, room temperature


• Lemon Curd Topping:
• 1 cup Freshly Squeezed Lemon Juice
• 1 tbsp Grated Lemon Zest
• 1 cup Granulated Sugar
• 2 Large Eggs + 3 Egg Yolks, room temperature
• 1/2 cup Unsalted Butter, cut into cubes

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, mix together cinnamon graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a stand mixer, beat cream cheese until smooth and creamy. Add sugar and vanilla extract. Mix until combines.
4. Add eggs, individually, and mix after each addition until combined. Pour the mixture over the prepared crust.
5. Bake for 50-60 minutes or until the cheesecake is set in the center. Allow the cheesecake to cool to room temperature on a wire rack, then transfer it to the fridge to chill for at least 4 hours.
6. To make the lemon curd, in a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens. It will take about 10 minutes. Don't let it boil.
7. Remove from heat and add butter cubes, stirring until melted and smooth. Pour the lemon curd over the chilled cheesecake.
8. Chill for at least 1 hour or until the topping is set. Serve and enjoy!