Cardamom Pear Cheesecake with Carrot Cake Base and Macadamia Nut Topping

Ingredients:

• 1 1/2 cups grated carrot
• 1 cup graham cracker crumbs
• 1/2 cup chopped macadamia nuts
• 3 tablespoons sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cardamom
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 1/2 cup sour cream
• 3 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 2 pears, peeled, cored, and chopped

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Mix the grated carrot, graham cracker crumbs, macadamia nuts, 3 tablespoons sugar, melted butter, and cardamom in a bowl until combined. Press into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes until lightly browned. Remove from the oven and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
5. Beat in the sour cream, eggs, vanilla extract, and lemon juice until thoroughly combined.
6. Gently stir in the chopped pears until evenly distributed.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45 to 50 minutes until the edges are set and the center is slightly jiggly.
9. Turn off the oven and leave the cheesecake in the oven with the door cracked for an hour to cool gradually.
10. Remove from the oven and let cool completely on a wire rack.
11. Refrigerate the cheesecake for at least 4 hours or overnight.
12. Remove the cheesecake from the springform pan and place on a serving plate.
13. Sprinkle chopped macadamia nuts on top as a garnish.
14. Serve and enjoy!