Cheesecake with Pandan Coconut, Cardamom & Pear, and Rum & Pineapple Topping

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Pandan Coconut Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup shredded sweetened coconut
• 1/4 cup melted butter
• 2 tablespoons pandan paste

Cardamom & Pear Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 3 eggs
• 1 pear, peeled and thinly sliced

Rum & Pineapple Topping

• 1/2 cup brown sugar
• 2 tablespoons dark rum
• 1/2 cup diced pineapple

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and pandan paste until fully mixed. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth, then add the sugar and cardamom and continue to beat until fully combined. Beat in the eggs one at a time until fully incorporated, then carefully fold in the sliced pear. Pour the mixture over the crust.
4. Bake for 45-50 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and set aside to cool.
5. In a small saucepan, combine the brown sugar and dark rum over medium heat. Cook until the sugar has dissolved and the mixture is bubbly, about 3-5 minutes. Remove from the heat and stir in the diced pineapple.
6. Pour the rum and pineapple topping over the cooled cheesecake, then refrigerate for at least 4 hours or preferably overnight before serving.