Brie & Cranberry Cheesecake with Salted Caramel Filling and Pineapple & Kiwi Topping

Ingredients:

• 8oz Brie cheese, rind removed
• 1½ cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup dried cranberries, roughly chopped
• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup salted caramel sauce
• 1/2 cup pineapple, diced
• 1/2 cup kiwi, diced
• 1 tbsp lemon juice
• 1 tbsp honey

Instructions:

1. Preheat oven to 325°F.
2. In a food processor, combine graham cracker crumbs, brown sugar, and melted butter. Pulse until well combined and press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a small bowl, mix together the chopped cranberries and Brie cheese. Spread evenly over the crust.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the granulated sugar and vanilla extract, beating until combined.
5. Add in the eggs one at a time, mixing well after each addition.
6. Pour the cheesecake batter over the cranberry and Brie mixture in the crust.
7. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let cool to room temperature.
8. Spread the salted caramel sauce over the top of the cheesecake.
9. In a medium bowl, combine the pineapple, kiwi, lemon juice, and honey. Spoon over the salted caramel layer.
10. Refrigerate the cheesecake for at least 2 hours or overnight.
11. When ready to serve, remove the cheesecake from the springform pan and slice into pieces.