Caramelized Pear Cheesecake

Shortbread Base

• 1½ cups all-purpose flour
• ⅓ cup sugar
• ½ cup unsalted butter, softened

New York-Style Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs

Toasted Almonds Topping

• ½ cup sliced almonds
• ¼ cup brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons unsalted butter, softened

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a large mixing bowl, combine the flour, sugar, and softened butter. Mix until crumbly, then press into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool.
3. To make the filling, beat the cream cheese until smooth. Add in the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, beating well after each addition. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes or until the center is almost set. Let cool for 5 minutes at room temperature.
5. To make the almond topping, mix sliced almonds, brown sugar, flour, and butter together in a small bowl. Sprinkle the mixture over the slightly cooled cheesecake, then return to the oven for an additional 15 minutes or until the topping is golden brown.
6. Remove from the oven and let cool completely. When ready to serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan. Slice and enjoy!