Matcha Sesame Cheesecake with Salted Caramel Filling and Peanut Butter Cup Topping

Ingredients

• Matcha Sesame Base:
• 8 oz graham crackers, crushed
• 1/4 cup roasted sesame seeds
• 1/4 cup unsalted butter, melted
• 1 tbsp matcha powder
• Salted Caramel Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup caramel sauce
• 1/2 tsp sea salt
• Peanut Butter Cup Topping:
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a mixing bowl, combine the crushed graham crackers, roasted sesame seeds, melted butter, and matcha powder. Mix until the mixture is well-combined and press it onto the bottom of the prepared springform pan. Set aside.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until it's smooth and creamy. Add sugar, flour, and salt, and beat until everything is well-combined.
4. Add eggs, one at a time, beating well after each addition. Add vanilla extract and beat until the mixture is smooth.
5. Add caramel sauce and sea salt, and beat until everything is well-combined. Pour the mixture into the prepared crust.
6. Bake for 40 minutes or until the cheesecake is set and the edges are golden brown. Turn off the oven and let the cheesecake cool completely in the oven with the door slightly open.
7. In a small saucepan, melt the chocolate chips and peanut butter over low heat, stirring constantly until the mixture is completely smooth.
8. Pour the mixture onto the cooled cheesecake and spread it evenly. Refrigerate for at least 2 hours or until the chocolate topping is set.
9. Serve chilled and enjoy!