Cheesecake Nirvana

Basbousa Base

• 1 cup semolina flour
• 1 cup shredded coconut
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, melted and cooled
• 1 tablespoon rose water

Pumpkin Spice Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 teaspoon pure vanilla extract

Vanilla Bean Frappuccino Topping

• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 vanilla bean, scraped

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. To make the basbousa base: In a large bowl, whisk together the semolina flour, shredded coconut, granulated sugar, and baking powder. Stir in the melted butter and rose water until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. To make the pumpkin spice filling: Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until light and fluffy. Add the pumpkin puree, cinnamon, ginger, and cloves, and beat until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. Pour the mixture over the basbousa base.
4. Bake for 45 minutes or until the cheesecake is set and golden brown around the edges. Allow the cheesecake to cool before refrigerating for at least two hours or overnight.
5. To make the vanilla bean frappuccino topping: In a large bowl, using an electric mixer, beat the heavy whipping cream, granulated sugar, vanilla extract, and vanilla bean until stiff peaks form. Spread the mixture over the chilled cheesecake, and serve.

Enjoy your delicious Cheesecake Nirvana!