Olive Oil & Sea Salt Pumpkin Spice Cheesecake with Brandy & Cherry Topping

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Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup olive oil
• 1/4 teaspoon sea salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup white sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 cup brandy
• 1/2 cup cherries, pitted and halved

Directions

1. Preheat the oven to 350F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, olive oil, and sea salt. Press the mixture into the bottom of a 9-inch springform pan.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, and allspice until combined.
5. Pour the batter over the crust and smooth the top with a spatula.
6. Bake for 40-45 minutes or until the center is almost set (it may jiggle slightly).
7. Remove from the oven and allow it to cool at room temperature for 30 minutes before placing it in the fridge to chill for at least 2 hours.
8. In a small saucepan, combine the brandy and cherries. Simmer for 5-10 minutes or until the cherries are soft and the brandy has reduced slightly.
9. Pour the cherry mixture over the top of the chilled cheesecake.
10. Slice and serve.