Churro Cheesecake with Cardamom & Pear Filling and Candied Pecans Topping

Ingredients

• 1 package Churro cookies (8 oz)
• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 4 containers Norman's Kosher Cholov Yisroel Cream Cheese (32 oz)
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 tablespoon vanilla extract
• 2 ripe pears, peeled, cored and diced
• 1/4 teaspoon ground cardamom
• 1/2 cup candied pecans, roughly chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. In a food processor, grind churro cookies and graham cracker crumbs into fine crumbs.
3. Add melted butter and process until well combined.
4. Press cookie mixture onto the bottom and up the sides of a 9-inch springform pan.
5. Bake for 8-10 minutes or until light golden brown.
6. In the bowl of a stand mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy, about 2 minutes.
7. Add sugar and beat until well combined.
8. Add eggs, one at a time, beating well after each addition.
9. Beat in sour cream and vanilla extract.
10. In a small bowl, mix diced pears with ground cardamom.
11. Stir pear mixture into the cream cheese mixture.
12. Pour filling over the prepared crust and smooth the top.
13. Bake for 1 hour or until the sides are set and the center is slightly jiggly.
14. Turn off the oven and leave the cheesecake inside for 30 minutes with the oven door slightly open.
15. Remove cheesecake from the oven and cool completely on a wire rack.
16. Refrigerate for at least 3 hours or overnight before serving.
17. When ready to serve, sprinkle the top of the cheesecake with chopped candied pecans.