A Taste of Tiramisu Cheesecake with Churro Crust and Caramel Macchiato Topping

Ingredients:

• Churro Crust
• 1 cup of cinnamon flavored graham cracker crumbs
• 1/2 cup of all-purpose flour
• 1/4 cup of brown sugar
• 1/2 cup unsalted butter, melted
• Tiramisu Cheesecake Filling
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup mascarpone cheese, at room temperature
• 1/4 cup of cooled brewed espresso
• Caramel Macchiato Topping
• 1/2 cup of whipping cream
• 1/2 cup of brown sugar
• 1/2 vanilla bean
• 1/4 cup of unsalted butter, cubed

Directions:

1. Preheat your oven to 350°F.
2. Combine all the ingredients for the Churro crust in a bowl and mix well using a spatula. Press the mixture onto the bottom of a 9-inch springform pan. Set aside.
3. Beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large mixing bowl until smooth. Add the eggs one at a time, making sure to combine well after each addition.
4. Stir in the vanilla extract and espresso. Fold in the sour cream and mascarpone cheese until fully incorporated.
5. Pour the cheesecake mixture onto the prepared Churro crust, filling it up to about three-fourths full.
6. Bake for 45-50 minutes or until the cheesecake has set in the center. Allow it to cool completely before putting the topping on it.
7. To make the Caramel Macchiato Topping, combine the whipping cream, brown sugar, and vanilla scraped from the vanilla bean in a saucepan.
8. Bring to a boil over medium heat, stirring occasionally with a whisk. Let it simmer for 5 minutes.
9. Remove the pan from heat, and let it cool for 5 minutes.
10. Whisk in the cubed butter until it has fully melted and the mixture is smooth.
11. Pour the topping over the cooled cheesecake and spread it evenly using a spatula. Chill in the fridge for about an hour before serving.
12. Enjoy the delectable taste of Tiramisu Cheesecake with Churro Crust and Caramel Macchiato Topping!