Pumpkin Spice Cheesecake with Parmesan & Garlic Base and Lime & Ginger Topping

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Ingredients:

• 1 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1/4 cup unsalted butter, melted
• 2 packages of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz), softened
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 3 eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 lime, zested
• 1 tbsp lime juice
• 1 tsp ground ginger

Directions:

1. Make the Parmesan & Garlic Base:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together Parmesan cheese, breadcrumbs, and melted butter.
3. Press mixture onto the bottom of the prepared pan. Bake for 10-12 minutes. Let cool completely.

2. Make the Pumpkin Spice Filling:

1. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Mix well.
3. Add eggs one at a time, beating well after each addition.
4. Stir in sour cream until just combined.
5. Pour mixture over cooled Parmesan & Garlic Base.
6. Bake for 45-50 minutes or until the center is almost set.
7. Let cool completely on a wire rack.

3. Make the Lime & Ginger Topping:

1. In a small bowl, mix together granulated sugar, lime zest, lime juice, and ground ginger.
2. Spread over the top of the cooled cheesecake.
3. Refrigerate for at least 2 hours, or until well chilled.