Sage & Brown Butter Rocky Road Cheesecake with Rum & Pineapple Topping

Sage and Brown Butter Crust

• 12 graham crackers, crushed (about 1 1/2 cups)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons fresh sage, chopped
• 2 tablespoons brown butter

Rocky Road Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 3 eggs, room temperature
• 1/2 cup heavy cream, room temperature
• 1/4 cup unsweetened cocoa powder
• 1/2 cup mini marshmallows
• 1/4 cup chopped almonds

Rum & Pineapple Topping

• 1 can (20 oz) crushed pineapple, drained and juice reserved
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1/4 cup rum

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine crushed graham crackers, melted butter, chopped sage, and brown butter. Press mixture onto bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a mixing bowl, beat cream cheese and sugar until creamy. Beat in eggs one at a time. Add heavy cream and cocoa powder until well combined.
4. Stir in mini marshmallows and chopped almonds.
5. Pour cheesecake mixture into crust. Bake for 45 to 50 minutes or until center is almost set.
6. Remove from oven and let cool for 1 hour.
7. In a saucepan, combine pineapple juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
8. Remove from heat and stir in butter and rum.
9. Pour topping over cheesecake and refrigerate at least 2 hours or overnight before serving.