Brown Butter Almond Cheesecake with Orange Vanilla Topping

Brown Butter & Sage Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted and browned
• 1/4 cup granulated sugar
• 2 tbsp chopped fresh sage

Almond Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract

Orange & Vanilla Topping

• 1 cup sour cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 2 tbsp orange zest

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, browned butter, sugar, and sage. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool.
3. In another bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the almond extract.
4. Spread the filling over the crust and smooth out the top. Bake for 30 minutes or until the center is set. Let it cool for 10 minutes.
5. In a separate bowl, mix together the sour cream, sugar, vanilla extract, and orange zest. Spread the topping over the cheesecake and bake for another 10 minutes. Let the cheesecake cool completely.
6. Refrigerate the cheesecake for at least 2 hours before serving.