Ginger Snap and Cardamom Cheesecake with Salted Caramel Topping

this image was generated using AI technology

Ingredients:

• 12 oz Ginger Snap cookies, crushed in a food processor
• 1/2 cup unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24 oz)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon cardamom
• 2 medium-sized pears, peeled, cored, and thinly sliced
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1 teaspoon sea salt

Instructions:

1. Preheat oven to 350°F. Mix crushed Ginger Snap cookies with melted butter and press into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes until slightly golden. Allow crust to cool while you prepare the filling.
2. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy, about 1-2 minutes. Add sugar and flour, and beat again until well combined. Add eggs one at a time, beating well after each addition. Then add sour cream, vanilla extract, and cardamom, and mix until just combined.
3. Pour cheesecake filling over the ginger snap crust.
4. In a small pot, cook sliced pears, sugar, and water over medium heat. Cook for 10-12 minutes or until softened and caramelized. Pour pear mixture over cheesecake filling and swirl with a knife.
5. Bake for 50-55 minutes, or until the cheesecake is just set and the edges are slightly golden. Turn off the heat and allow cheesecake to cool in the oven for 15-20 minutes with the oven door slightly ajar. Remove cheesecake from oven and allow it to cool completely on a wire rack before adding the topping.
6. In a small pot, heat heavy cream and sea salt over medium heat until simmering. Remove from heat and allow mixture to cool for 5 minutes. Pour salted caramel mixture over the cheesecake before serving.