Cheesecake with Chilli Pepper & Caramel Base, Cardamom & Pear Filling, and Balsamic Glaze Topping

Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup melted unsalted butter
• 1/2 cup Chilli Pepper & Caramel sauce
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 2 ripe pears, peeled, cored and chopped into small pieces
• 1/2 tsp ground cardamom
• 1/2 cup balsamic glaze

Instructions:

1. Preheat the oven to 350°F.
2. Mix together the Graham cracker crumbs and melted butter and press into the bottom of a greased 9-inch springform pan.
3. Drizzle the Chilli Pepper & Caramel sauce over the crust and spread it evenly with a spatula.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the chopped pears and cardamom.
7. Pour the mixture over the crust and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the edges are lightly browned and the center is not jiggly.
9. Let cool to room temperature, then chill in the refrigerator for at least 2 hours.
10. Before serving, drizzle the balsamic glaze on top of the cheesecake and serve.