Cardamom Pear Cheesecake with Almond Flour Base and Caramel Sauce Topping

Ingredients:

• 1 1/2 cups Almond Flour
• 1/4 cup Butter, melted
• 1/4 cup Brown Sugar
• 1/4 tsp Salt
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups Granulated Sugar
• 4 Eggs, at room temperature
• 3 Pears, peeled and sliced
• 1 tsp Ground Cardamom
• 1 cup Heavy Cream
• 1 cup Granulated Sugar

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the almond flour, melted butter, brown sugar, and salt. Press onto the bottom of the prepared pan and bake for 10-12 minutes, until lightly golden. Set aside to cool.
3. In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy. Add in the eggs, one at a time, until fully incorporated.
4. Add the sliced pears and ground cardamom to the mixing bowl, and beat until well combined.
5. Pour the mixture onto the cooled almond flour base.
6. Bake for 50-55 minutes, until the cheesecake is set and the edges are lightly golden.
7. Remove from oven and allow to cool completely before chilling in the refrigerator for at least 2 hours.
8. While the cheesecake is chilling, make the caramel sauce. In a heavy-bottomed saucepan, melt the granulated sugar over medium-high heat until amber in color. Remove from heat and slowly whisk in the heavy cream until fully combined.
9. Pour the caramel sauce over the chilled cheesecake and serve.