Matcha Sesame Pumpin' Up the Fudge Cheesecake

Matcha Sesame Base

• 8 ounces of crushed graham crackers
• 1/4 cup of sugar
• 1 tablespoon of matcha powder
• 1 tablespoon of sesame seeds
• 1/2 cup of unsalted butter, melted

Pumpkin Spice Filling

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups of sugar
• 15 ounces of pumpkin puree
• 1/4 cup of sour cream
• 1 teaspoon of vanilla extract
• 1 tablespoon of pumpkin pie spice
• 4 eggs

Fudge Brownie Topping

• 8 ounces of semi-sweet chocolate
• 1/2 cup of unsalted butter
• 1/2 cup of sugar
• 2 eggs
• 1/4 cup of all-purpose flour

Directions

1. Preheat your oven to 325°F.
2. In a food processor, pulse the graham crackers, sugar, matcha powder, and sesame seeds until finely ground.
3. Add the melted butter and pulse until it starts to come together.
4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
5. In a large bowl, beat the cream cheese and sugar until light and fluffy.
6. Add the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice and mix until well combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Pour the cheesecake mixture over the cooled crust and bake for 60-70 minutes or until the edges are set and the center is slightly jiggly.
9. Let the cheesecake cool to room temperature, then chill for at least 4 hours.
10. In a double boiler, melt the chocolate and butter.
11. Stir in the sugar, eggs, and flour, mixing until well combined.
12. Pour the brownie batter over the chilled cheesecake and spread it evenly.
13. Bake for 20-25 minutes or until the brownie is set and the top is shiny.
14. Let cool to room temperature, then chill for another hour before serving.

Enjoy your delicious Matcha Sesame Pumpin' Up the Fudge Cheesecake!