Date & Walnut Cheesecake with Greek Yogurt & Grapefruit Honey Topping

Ingredients:

• 1 1/2 cups finely chopped walnuts
• 1 cup Medjool dates, pitted and chopped
• 1/2 tsp kosher salt
• 8 oz. graham crackers, crushed
• 6 Tbsp. unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups Greek yogurt
• 3/4 cup honey
• 4 large eggs, at room temperature
• 2 tsp. vanilla extract
• 1/4 tsp. kosher salt
• 1 grapefruit, segmented

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, mix together the walnuts, dates, and salt.
3. In a separate mixing bowl, combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9-inch springform pan over wax paper.
4. Pour the walnut/date mixture over the crust and press it down evenly.
5. Bake the crust for 10-12 minutes, or until lightly golden and fragrant.
6. In a stand mixer fitted with the paddle attachment, beat together the cream cheese, Greek yogurt, and honey until thoroughly combined. Slowly beat in the eggs, one at a time, then add the vanilla and kosher salt.
7. Pour the filling over the crust, then smooth the top with an offset spatula. Tap the pan gently on the countertop to release any air bubbles.
8. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle when shaken.
9. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
10. Refrigerate the cheesecake for at least 2 hours, or until set.
11. Top with grapefruit segments and drizzle with honey before serving.