Cayenne & Dark Chocolate Cheesecake with Toasted Almonds Topping

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Ingredients

• For the Crust:
• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted butter
• 1/4 cup of packed brown sugar
• 1/4 teaspoon of cayenne pepper
• 1/4 cup of chopped dark chocolate


• For the Filling:
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of white sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt


• For the Topping:
• 1/2 cup of sliced almonds
• 2 tablespoons of brown sugar
• 1 tablespoon of melted butter
• 1/2 teaspoon of cinnamon

Instructions

1. Preheat the oven to 350°F.
2. Combine all the ingredients for the crust in a bowl and mix well.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake the crust for 8 minutes in the oven, then remove and set aside to cool.
5. In a large bowl, beat the cream cheese until smooth and creamy.
6. Add in the sugar, eggs, vanilla extract, and salt and beat until well combined.
7. Pour the mixture onto the cooled crust.
8. Bake the cheesecake for 35-40 minutes, or until the edges are light brown and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a small bowl, mix together the sliced almonds, brown sugar, melted butter, and cinnamon.
11. Spread the almond mixture onto the top of the cheesecake.
12. Return the cheesecake to the oven and bake for an additional 10 minutes, or until the topping is golden brown.
13. Remove the cheesecake from the oven and allow it to cool to room temperature.
14. Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours, or overnight.
15. Slice and serve.