Blueberry Cornbread Cheesecake with Salted Caramel Topping Recipe

Ingredients:

• 1 1/2 cups cornbread crumbs
• 6 tablespoons unsalted butter, melted
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese (32 oz total), room temperature
• 1 1/3 cups sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• 1 cup blueberry preserves
• 1/4 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon sea salt

Directions:

1. Preheat oven to 350°F
2. Mix cornbread crumbs and melted butter in a bowl until combined, then press mixture onto bottom of a 9-inch springform pan.
3. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and smooth.
4. Add eggs one at a time, beating well after each addition. Pour mixture onto crust.
5. Bake the cheesecake for 55-60 minutes or until the filling is set, then let it cool completely.
6. In a saucepan, combine the blueberry preserves and heavy cream. Cook and stir over low heat until the preserves are melted. Pour over the cooled cheesecake and refrigerate for at least 2 hours.
7. In another saucepan, combine granulated sugar and 1/4 cup water, cook over high heat until sugar is dissolved. Add in the sea salt and simmer for 5-7 minutes until the caramel thickens.
8. Drizzle the salted caramel over the chilled cheesecake and serve!