Cinnamon Roll Salted Caramel Cheesecake with Chocolate Ganache

Ingredients

For the Cinnamon Roll Base:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted

For the Salted Caramel Filling:

• 32 oz (4 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup sour cream
• 4 large eggs
• 1 tbsp vanilla extract
• 1/2 cup salted caramel sauce
• 1 tsp kosher salt

For the Chocolate Ganache Topping:

• 1 cup dark chocolate chips
• 1/2 cup heavy cream

Instructions

For the Cinnamon Roll Base:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray.
2. In a medium bowl, combine the flour, granulated sugar, light brown sugar, and ground cinnamon.
3. Stir in the melted butter until the mixture is well combined and crumbly.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 10 minutes, then remove from the oven and set aside to cool.

For the Salted Caramel Filling:

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the granulated sugar and light brown sugar, and continue to beat until well combined.
3. Mix in the sour cream and vanilla extract.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Fold in the salted caramel sauce and kosher salt until evenly distributed.
6. Pour the filling over the cooled cinnamon roll base.
7. Bake at 350°F (175°C) for 50-60 minutes, or until the center is set and slightly jiggly.
8. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
9. Refrigerate for at least 4 hours or overnight before adding the ganache topping.

For the Chocolate Ganache Topping:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Place the chocolate chips in a heatproof bowl.
3. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
4. Stir until the chocolate is fully melted and the mixture is smooth.
5. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.
6. Refrigerate for 30 minutes to set the ganache before serving.

Serving Suggestions

• Garnish with a sprinkle of sea salt and a drizzle of additional salted caramel sauce for extra indulgence.
• Serve chilled and enjoy!