Creamy Paradise Cheesecake Recipe

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With Parmesan & Garlic Base, Avocado & Lime Filling, and Rum & Pineapple Topping

Ingredients:

• 1 1/2 cups Parmesan cheese
• 1/2 cup breadcrumbs
• 1/2 cup melted butter
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ripe avocado, peeled and pitted
• 1/2 cup granulated sugar
• 3 eggs
• 1/4 cup lime juice
• 1 1/2 cups canned pineapple chunks, drained
• 1/4 cup dark rum

Instructions:

1. Preheat the oven to 350°F.
2. In a food processor, pulse Parmesan cheese and breadcrumbs until well combined. Add melted butter and pulse until mixture is evenly moistened.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let cool.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy. Add avocado, sugar and eggs. Beat until well combined.
5. Stir in lime juice and pour the mixture over the cooled crust.
6. Bake for 50 minutes or until the cheesecake is set and slightly firm to the touch.
7. Let the cheesecake cool to room temperature and then chill for at least 2 hours before serving.
8. In a small saucepan, heat pineapple chunks and rum over medium heat until the liquid has reduced by half.
9. Serve the cheesecake with the warm pineapple and rum topping.