A Cheesecake Bliss

Ingredients:

• Almond Flour Base:
• 1 cup almond flour
• 1/4 cup melted butter
• 3 tablespoons sweetener of choice (e.g. honey, maple syrup, or stevia)


• Peanut Butter Cup Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup smooth peanut butter
• 3/4 cup sweetener of choice (e.g. honey, maple syrup, or stevia)
• 3 eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt


• Caramel Macchiato Topping:
• 1/4 cup brewed espresso or strong coffee
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/4 cup sweetener of choice (e.g. honey, maple syrup, or stevia)

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the almond flour, melted butter, and sweetener of choice for the base. Mix well.
3. Press the mixture evenly into the bottom of a 9-inch springform pan, and pre-bake for 10 minutes.
4. Meanwhile, prepare the peanut butter cup filling.
5. In a food processor or mixer, blend the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until smooth. Scraping down the sides of the bowl as needed.
6. Add in the sweetener, vanilla extract, and salt. Mix well. Then add the eggs one at a time, mixing well after each addition.
7. Pour the filling over the pre-baked crust.
8. Bake the cheesecake for about 45 minutes or until set in the middle. Let it cool, then chill in the refrigerator for at least 4 hours or overnight.
9. Before serving, prepare the caramel macchiato topping.
10. In a small saucepan over medium heat, combine the espresso or coffee, heavy cream, butter, and sweetener. Bring to a simmer and cook for about 5 minutes, stirring constantly, until the sauce thickens. Let it cool slightly.
11. Pour the topping over the chilled cheesecake and spread evenly. Chill again for about 30 minutes to set the topping.
12. Enjoy your cheesecake bliss!