Creamy Macadamia Cheesecake with Almond Flour Crust

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Ingredients

• Crust:
• 1 and 1/2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• Filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz)
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Topping:
• 1/2 cup chopped macadamia nuts
• 1/4 cup brown sugar
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the almond flour, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the prepared pan, making sure it is even. Place in the oven and bake for 10 minutes.
3. In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until smooth. Add the eggs, one at a time, and beat until combined. Stir in the vanilla extract.
4. Pour the cream cheese mixture over the baked crust. Bake for 45-50 minutes or until the cheesecake is set. Remove from the oven and let cool.
5. In a small bowl, combine the chopped macadamia nuts, brown sugar, and melted butter. Sprinkle on top of the cooled cheesecake.
6. Refrigerate the cheesecake for at least 2 hours before serving. Enjoy!