Caramel Paradise Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tbsp melted unsalted butter
• 2 tbsp granulated sugar

Salted Caramel Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup prepared salted caramel sauce

Pineapple & Kiwi Topping

• 1 cup diced fresh pineapple
• 1 cup diced fresh kiwi
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. In a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla extract until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Gently fold in salted caramel sauce and pour the mixture over the crust.
7. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
8. Remove from the oven and let cool to room temperature.
9. In a separate bowl, mix together diced pineapple, kiwi, sugar, and lemon juice.
10. Arrange the fruit mixture over the cooled cheesecake and refrigerate for at least 2 hours before slicing and serving.