Cardamom & Pear Quinoa Cheesecake with Macadamia Nut Topping

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Ingredients:

• 1 cup cooked quinoa
• 3 tbsp honey
• 2 tbsp coconut oil, melted
• 1/4 tsp salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• 2 medium pears, peeled and sliced thinly
• 1/2 cup macadamia nuts, chopped
• 1/4 cup flour
• 1/4 cup brown sugar
• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix cooked quinoa, honey, coconut oil, and salt. Press mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes. Let cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs, vanilla extract, and cardamom. Mix well.
4. Pour cream cheese mixture onto the cooled quinoa crust. Arrange pear slices on top of the filling.
5. In a small bowl, mix macadamia nuts, flour, brown sugar, and melted butter. Sprinkle the mixture over the pear slices.
6. Bake for 35-40 minutes or until the filling is set. Let cool completely, then chill in the fridge for at least 2 hours before serving.