Salted Caramel Almond Cheesecake with Caramel Macchiato Topping

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Ingredients:

• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup homemade salted caramel sauce
• 1/4 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup brewed espresso or very strong coffee

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together almond flour and melted butter until crumbly. Press into the bottom of a 9-inch pie dish.
3. Bake crust for 10 minutes, then let cool completely.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in granulated sugar, eggs, vanilla extract, and salt. Beat until fully incorporated.
6. Pour salted caramel sauce into the mixture and stir to combine.
7. Pour mixture onto the cooled crust and smooth out the top with a spatula.
8. Bake in preheated oven for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
9. Remove from oven and let cool to room temperature. Then refrigerate for at least two hours, or overnight.
10. For the topping, in a mixing bowl, beat heavy cream, powdered sugar, and brewed coffee until soft peaks form.
11. Serve cheesecake with dollops of the caramel macchiato topping.