Creamy Balsamic Cheesecake

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted melted butter

Plain Cheesecake Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Balsamic Glaze Topping

• 1/2 cup balsamic vinegar
• 1/4 cup honey

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into a 9-inch springform pan, making sure to press down evenly. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy, scraping down the sides of the bowl as needed.
4. Add in the eggs, one at a time, making sure to mix well after each addition.
5. Pour the cheesecake filling onto the crust and smooth out the top with an offset spatula.
6. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
7. Remove the cheesecake from the oven and let it cool down completely at room temperature before chilling it in the fridge for at least 4 hours.
8. While the cheesecake is chilling, make the balsamic glaze. In a small saucepan, bring the balsamic vinegar and honey to a boil over medium-high heat.
9. Reduce the heat to medium-low and simmer for about 10 minutes or until the mixture has thickened and reduced to half the original volume.
10. Remove the glaze from the heat and let it cool down before drizzling it over the cheesecake right before serving.