Salted Caramel Cheesecake with Berries & Cream Topping

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1/4 tsp salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup store-bought salted caramel sauce
• 1/2 cup heavy cream
• 1 cup mixed berries (such as raspberries, strawberries, and blueberries)

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a mixing bowl, combine the almond flour, melted butter, brown sugar, and salt. Mix until well combined.
3. Press the almond flour mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then remove the crust from the oven and let cool while you prepare the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and beat until combined.
5. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Pour the cheesecake mixture over the cooled crust and smooth it out. Drizzle the salted caramel sauce over the surface, then use a toothpick to swirl the caramel into the cheesecake.
7. Bake the cheesecake for 45 minutes, or until the top is golden brown and the filling is set.
8. Remove the cheesecake from the oven and let cool to room temperature. Once cool, refrigerate for at least 2 hours to chill.
9. While the cheesecake is chilling, whip the heavy cream until stiff peaks form. Top the cheesecake with the whipped cream and berries.
10. Serve and enjoy!