Maple Caramel Cinnamon Swirl Cheesecake

Ingredients

For the Cinnamon Roll Base:

• 2 cups of all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 package active dry yeast
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten
• 1/2 cup brown sugar
• 2 tsp ground cinnamon
• 2 tbsp melted butter (for filling)

For the Granola & Maple Filling:

• 16 oz (2 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 2/3 cup sour cream
• 1/4 cup maple syrup
• 1 cup granola
• 1 tsp vanilla extract

For the Caramel Sauce Topping:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch of sea salt

Directions

To Make the Cinnamon Roll Base:

1. In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until bubbles form.
2. In a separate bowl, mix together flour, sugar, and salt. Pour in the yeast mixture, melted butter, and beaten egg. Knead until a dough forms.
3. Cover and let rise for about 1 hour or until it doubles in size.
4. Roll out the dough into a rectangle. Spread the melted butter evenly over the dough. Sprinkle brown sugar and cinnamon mixture over the butter.
5. Roll up the dough tightly, pressing the edge to seal. Slice into 1-inch rolls and place them in the bottom of a springform pan to create a crust.

To Make the Granola & Maple Filling:

1. Preheat oven to 325°F (162°C).
2. In a large mixing bowl, beat together Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until creamy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in sour cream, maple syrup, and vanilla extract until smooth.
5. Fold in the granola.
6. Pour the filling over the cinnamon roll base in the springform pan.
7. Bake for 55-65 minutes or until the center is slightly set. Turn off the oven and let the cheesecake sit in the oven with the door cracked open for 1 hour.
8. Remove and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

To Make the Caramel Sauce Topping:

1. In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
2. Continue to cook without stirring until the mixture turns a deep amber color.
3. Slowly add the heavy cream while whisking continuously. Be cautious as the mixture will bubble up.
4. Remove from heat and whisk in butter, vanilla extract, and sea salt until smooth.
5. Let cool slightly before drizzling over the chilled cheesecake.

Assemble the Cheesecake:

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Drizzle the caramel sauce generously over the top of the cheesecake.
3. Garnish with extra granola if desired.
4. Slice and serve cold. Enjoy!