A Taste of Caramel Cheesecake

Ingredients:

• 12 ounces of Cinnamon Roll dough
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/4 cup of kosher margarine
• 1/4 cup of heavy cream
• 1/2 teaspoon of sea salt
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 3 large eggs

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. Roll out the Cinnamon Roll dough into a circle large enough to cover the bottom of the pan.
3. Place the dough into the prepared pan, pressing it down gently to form an even layer at the bottom.
4. In a saucepan, combine 1 cup of granulated sugar and water. Cook over medium heat, stirring constantly, until the mixture turns golden brown and reaches a caramel consistency.
5. Remove the saucepan from heat and carefully add the kosher margarine, heavy cream, and sea salt. Stir until well combined and smooth. Set aside.
6. In a mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add 1/2 cup of granulated sugar and continue beating until smooth.
7. Add the vanilla extract and eggs, one at a time, beating well after each addition.
8. Gently pour the prepared salted caramel sauce over the cinnamon roll dough base in the pan. Spread it evenly.
9. Pour the cream cheese mixture over the caramel layer, spreading it evenly.
10. Bake in the preheated oven for about 55-60 minutes, or until the cheesecake is set and slightly jiggly in the center.
11. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Salted Caramel Topping:

Mix together: 1/2 cup of granulated sugar, 1/4 cup of water, and 1/4 teaspoon of sea salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture turns golden brown and reaches a caramel consistency. Drizzle the salted caramel sauce over the cooled cheesecake before serving.