Brie and Cranberry Cheesecake with Coconut Milk & Chia Seeds Filling and Caramel Macchiato Topping

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup finely chopped Brie cheese
• 1/4 cup dried cranberries, chopped
• 1/4 cup unsalted butter, melted

For the Filling:

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 can (13.5 oz) coconut milk
• 4 large eggs, beaten
• 2 tablespoons chia seeds
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1 tablespoon instant coffee

Directions:

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine graham cracker crumbs, Brie cheese, dried cranberries, and melted butter. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add coconut milk, eggs, chia seeds, and vanilla extract. Mix well.
5. Pour the filling mixture over the crust. Bake for 45 minutes or until the center is almost set. Let it cool for 10 minutes.
6. In a saucepan over medium heat, combine sugar and water. Cook until the mixture turns amber in color, about 10 minutes.
7. Remove from heat and carefully whisk in cream and instant coffee. Let it cool for a few minutes.
8. Pour the caramel macchiato topping over the cheesecake and spread it evenly. Chill the cheesecake in the refrigerator for at least 2 hours before serving.

Enjoy your delicious Brie and Cranberry Cheesecake with Coconut Milk & Chia Seeds Filling and Caramel Macchiato Topping!