Date & Walnut Cheesecake with Strawberry Filling and Caramel Macchiato Topping

Ingredients:

• 1 cup chopped walnuts
• 1 cup pitted dates
• 8 oz graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1 lb. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup strawberry preserves
• 1/4 cup heavy cream
• 1/4 cup caramel sauce
• 1 shot espresso

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a food processor, pulse the walnuts and dates together until finely chopped. Add in the graham cracker crumbs and melted butter, and pulse until combined.
3. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove from oven and let cool while preparing filling.
4. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Spread the strawberry preserves evenly over the crust.
6. Pour the cream cheese mixture over the preserves and smooth out the top with a spatula.
7. Bake for 50-55 minutes or until the edges are slightly golden and the center is set.
8. Let cool completely before removing the cheesecake from the pan.
9. In a small saucepan, heat the heavy cream and caramel sauce over medium heat until boiling. Reduce heat to low and stir in the espresso shot.
10. Pour the topping over the cooled cheesecake.
11. Refrigerate the cheesecake for at least 2 hours before serving.