Caramel Greek Yogurt Cheesecake Recipe

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Ingredients:

• 1 ½ cups Graham cracker crumbs
• ⅓ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2 cups plain Greek yogurt
• ¾ cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• Caramel sauce, for topping

Directions:

1. Preheat oven to 325°F. Combine Graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press mixture onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Let it cool completely.
2. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Add in Greek yogurt and honey, and beat again until smooth. Add in eggs, one at a time, and beat well after each addition. Mix in vanilla extract.
3. Pour mixture over the cooled crust. Bake for 60-70 minutes or until the center is almost set. Turn off the oven and allow the cheesecake to cool in the oven for 30 minutes. Remove from the oven and let it cool at room temperature for 2 hours. Cover the pan and chill in the refrigerator for at least 3 hours before serving.
4. Drizzle caramel sauce over the top before serving.