Cornbread Cheesecake with Cardamom Pear Filling and Hibiscus Topping

Cornbread Base

• 1 1/2 cups cornbread crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt

Cardamom & Pear Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 teaspoons ground cardamom
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 ripe pears, peeled and cubed

Hibiscus Topping

• 1 cup hibiscus tea
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix together the cornbread crumbs, melted butter, sugar, and salt until well combined. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
3. In a large bowl, beat the cream cheese until smooth. Add the sugar, cardamom, and vanilla extract and beat until well combined. Add the eggs, one at a time, and beat until just combined. Fold in the cubed pears and pour the mixture over the cornbread crust.
4. Bake the cheesecake for 40 to 45 minutes, or until set. Remove from the oven and let cool to room temperature.
5. In a small saucepan, bring the hibiscus tea to a boil. In a separate bowl, whisk together the sugar and cornstarch. Gradually whisk the sugar mixture into the boiling hibiscus tea and cook, whisking constantly, for 1 to 2 minutes or until the mixture thickens. Remove from the heat and let cool to room temperature.
6. Pour the hibiscus topping over the cooled cheesecake and chill in the fridge for at least 1 hour before serving.