Caramel Vanilla Cheesecake

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This delicious cheesecake features a graham cracker base, salted caramel filling, and vanilla bean frappuccino topping.

Ingredients:

• 8 oz graham crackers, crushed
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce
• 1/2 cup heavy cream
• 1 tbsp vanilla bean paste
• 2 cups whipped cream

Instructions:

1. Preheat your oven to 325°F.
2. In a mixing bowl, mix together the crushed graham crackers and melted butter until they're well combined. Press the mixture evenly onto the bottom of a 9-inch springform pan.
3. In another mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with a hand mixer or mix on medium speed with a stand mixer until it's creamy. Gradually add in the granulated sugar and mix until it's well combined.
4. Add in the eggs one at a time, making sure to fully incorporate each egg before adding the next. Stir in the vanilla extract.
5. Pour the mixture into the prepared crust. Drizzle the salted caramel sauce on top of the cheesecake. Swirl it gently with a knife. Bake for 50-60 minutes or until the center is almost set.
6. Remove the cheesecake from the oven and cool it to room temperature on a wire rack, then refrigerate it for at least 2 hours.
7. When you're ready to serve the cheesecake, remove the side of the springform pan.
8. In a mixing bowl, mix together the heavy cream and vanilla bean paste until it forms stiff peaks. Spread the whipped cream on top of the cheesecake.
9. Slice and serve. Enjoy!