Greek Yogurt & Honey Cheesecake with Rum & Pineapple Topping

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tablespoons unsalted butter, melted

Greek Yogurt & Honey Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Greek yogurt
• 2/3 cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Rum & Pineapple Topping

• 1 cup diced fresh pineapple
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons rum

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the Greek yogurt and beat until well combined.
4. Add the honey, eggs, vanilla, and salt, and mix until just combined.
5. Pour the filling into the crust and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until the edges are lightly browned and the center is set.
7. Let cool for 10 minutes, then remove the sides of the springform pan.
8. In a small saucepan, melt the butter and brown sugar over medium heat. Add the pineapple and rum, and cook for 5-7 minutes, or until the pineapple is tender and the sauce has thickened.
9. Spoon the pineapple topping over the cheesecake.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.