Cinnamon Chocolate Delight Cheesecake

Ingredients

For the Cinnamon Roll Base:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 cup milk

For the Chocolate Hazelnut Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers), softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 tsp vanilla extract
• 2/3 cup chocolate-hazelnut spread (such as Nutella)

For the Candied Pecans Topping:

• 1 cup pecan halves
• 1/4 cup brown sugar
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

For the Cinnamon Roll Base:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, combine melted butter, granulated sugar, brown sugar, and cinnamon. Mix well.
4. Add wet ingredients to the dry ingredients and mix until just combined. Stir in milk until a dough forms.
5. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.

For the Chocolate Hazelnut Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the sugar and continue to beat until well combined.
3. Mix in the eggs one at a time, beating well after each addition.
4. Blend in the sour cream and vanilla extract.
5. Fold in the chocolate-hazelnut spread until fully incorporated.
6. Pour the filling over the cooled cinnamon roll base in the springform pan.
7. Bake for 45-55 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. Then, refrigerate for at least 4 hours or overnight.

For the Candied Pecans Topping:

1. In a skillet over medium heat, combine brown sugar and butter. Cook, stirring frequently, until the mixture is bubbly.
2. Add the pecans, salt, and vanilla extract. Toss to coat the pecans evenly.
3. Continue cooking for 3-4 minutes, constantly stirring to prevent burning.
4. Transfer the candied pecans to a baking sheet lined with parchment paper and let cool completely.
5. Once cooled, break the pecans into smaller pieces.

Assemble the Cheesecake:

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Sprinkle the candied pecans evenly over the top of the cheesecake.
3. Serve and enjoy your Cinnamon Chocolate Delight Cheesecake!