Caramel Macchiato Cheesecake

Almond Flour Base

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1/4 teaspoon salt

Cream Cheese Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 3 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup brewed espresso
• 1/2 cup unsalted butter, cut into cubes

1. Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray.
2. In a bowl, combine almond flour, melted butter, brown sugar, and salt. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar, eggs, heavy cream, and vanilla extract. Mix until well combined.
4. Pour the cream cheese mixture over the almond flour base. Smooth out the top with a spatula. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
5. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours.
6. To make the caramel macchiato topping, combine sugar and water in a medium saucepan over medium-high heat. Cook until it turns a caramel color, about 10 minutes.
7. Remove from heat and whisk in the heavy cream, brewed espresso, and butter. Let cool for 5-10 minutes.
8. Pour the caramel macchiato topping over the cheesecake. Spread it evenly with a spatula. Refrigerate for at least 30 minutes or until the topping has set.
9. Slice and serve.