Thyme & Lemon Walnut Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup walnuts
• 1/4 teaspoon thyme
• 1/4 teaspoon lemon zest
• 1/3 cup melted butter


• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup walnuts, chopped


• 1 can pineapple slices, drained and chopped
• 2 kiwis, peeled and diced
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 325°F.
2. Using a food processor, pulse graham cracker crumbs, walnuts, thyme, and lemon zest together until well combined.
3. Add in melted butter and continue pulsing until mixture is fully combined and begins to stick together.
4. Press mixture onto the bottom of a 9-inch springform pan.
5. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
6. Add in eggs one at a time, mixing well after each addition.
7. Stir in the sour cream and vanilla extract until fully combined.
8. Fold in 1/4 cup of chopped walnuts.
9. Pour mixture into the prepared crust and smooth the top with a spatula.
10. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
11. Remove from oven and let cool to room temperature.
12. In a small mixing bowl, combine chopped pineapple, diced kiwi, lemon juice, and honey.
13. Spread mixture evenly over the top of the cheesecake.
14. Cover and refrigerate for at least 4 hours or overnight before serving.