Salted Caramel Cheesecake with Peach & Mango Topping

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Graham Cracker Base

• 2 cups Graham Cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp. salt

Salted Caramel Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup salted caramel sauce (homemade or store-bought)
• 1/2 tsp. salt
• 3 large eggs
• 1/2 cup sour cream, at room temperature

Peach & Mango Topping

• 2 ripe peaches, peeled and sliced
• 1 ripe mango, peeled and diced
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tsp. cornstarch

Instructions

1. Preheat oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium mixing bowl, combine the Graham cracker crumbs, melted butter, sugar, and salt. Mix well and press onto the bottom and up the sides of the prepared pan. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove from oven and let cool while preparing the filling.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and creamy. Add the salted caramel sauce and salt and mix until well combined.
4. On low speed, add the eggs one at a time, mixing well after each addition. Add the sour cream and mix until homogenous.
5. Pour the filling over the cooled crust and smooth with a spatula. Bake in preheated oven for 50-55 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from oven and run a knife around the edges to loosen. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. Meanwhile, prepare the topping. In a small saucepan, combine the sliced peaches, diced mango, sugar, and water. Bring to a boil over medium heat, stirring occasionally. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water and add to the saucepan. Reduce heat to low and simmer for 5-7 minutes or until the sauce thickens and the fruit is soft. Remove from heat and let cool to room temperature. Refrigerate until ready to use.
7. To serve, remove the cheesecake from the pan and transfer to a serving platter. Spoon the Peach & Mango topping over the cheesecake and serve. Enjoy!