Brown Butter & Sage Almond Cheesecake with Salted Caramel Topping

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Brown Butter & Sage Base Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
• 1 tablespoon fresh sage, chopped

Brown Butter & Sage Base Directions:

1. Preheat oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, brown sugar, melted butter, and fresh sage.
3. Press the mixture into a 9-inch springform pan, using the bottom of a measuring cup to ensure an even crust.
4. Bake for 10 minutes or until lightly golden. Allow to cool completely before adding filling.

Almond Cheesecake Filling Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 cup almond flour

Almond Cheesecake Filling Directions:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and vanilla extract, and beat until well combined.
3. Add the eggs one at a time, mixing well between each addition.
4. Add the almond flour and mix until just combined.
5. Pour the mixture into the cooled crust.
6. Bake for 40-45 minutes or until the edges are lightly golden and the center is set.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Salted Caramel Topping Ingredients:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt

Salted Caramel Topping Directions:

1. In a thick-bottomed saucepan, heat the sugar over medium-high heat, stirring constantly with a wooden spoon until melted and amber in color.
2. Add the butter, one piece at a time, stirring constantly until well combined.
3. Add the heavy cream, stirring constantly until well combined.
4. Remove from heat and stir in the sea salt until well combined.
5. Let cool for 10 minutes, then pour over the chilled cheesecake.
6. Refrigerate for at least 30 minutes or until the caramel is firm. Serve chilled.