Passionately Tangy Cheesecake

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Apple Pie Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted unsalted butter
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice

Passion Fruit Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup passionfruit pulp (about 8 passionfruits)
• 1/4 cup heavy cream

Grapefruit & Honey Topping

• 2 medium pink grapefruits, segmented
• 2 tbsp honey

Instructions

1. Preheat the oven to 350°F/175°C. In a bowl, combine the graham cracker crumbs, melted butter, sugar, cinnamon, nutmeg and allspice. Press evenly onto the bottom and up 2 inches on the sides of a 9-inch springform pan.
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add the sugar and vanilla, scraping down the bowl as needed. Add the eggs, one at a time, mixing on low speed until incorporated. Beat in the passionfruit pulp and heavy cream.
3. Pour the filling onto the crust and smooth the top. Bake for 50-60 minutes, or until the edge is lightly browned and the center is just set.
4. Remove from the oven and let the cheesecake cool completely before refrigerating for at least 4 hours or overnight before serving.
5. To make the topping, arrange the grapefruit segments on top of the cheesecake. Drizzle with honey before serving.
6. Enjoy your deliciously tangy Passionately Tangy Cheesecake!