Chocolate Hazelnut Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1 1/2 cups Pistachio Crumble (see below for recipe)
• 2 containers Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup sugar
• 1 tsp vanilla extract
• 4 eggs
• 1/2 cup Chocolate Hazelnut spread
• 1/2 cup crushed hazelnuts
• 1 pineapple, peeled and chopped
• 2 kiwis, peeled and sliced
• 1/4 cup sugar

Instructions:

1. Preheat oven to 350°F.
2. Press Pistachio Crumble onto the bottom of a 9-inch springform pan and bake for 10 min. Let cool completely.
3. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in Chocolate Hazelnut spread and crushed hazelnuts.
6. Pour mixture over the cooled Pistachio Crumble crust.
7. Bake for 45-50 min or until the center is almost set but still slightly jiggly.
8. Let the cheesecake cool completely before refrigerating for at least 2 hours or overnight.
9. Meanwhile, combine pineapple, kiwis, and sugar in a bowl and refrigerate until serving.
10. Before serving, spoon the pineapple & kiwi topping over the cheesecake and enjoy!

Pistachio Crumble:

• 1 cup shelled pistachios
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold butter, cubed

1. Pulse pistachios in a food processor until coarsely chopped.
2. Add flour and brown sugar, pulse until combined.
3. Add butter and pulse until butter is in pea-sized pieces.
4. Chill in fridge for 10 min before pressing onto the bottom of a springform pan.