Churro Delight Cheesecake

Churro Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/3 cup sugar
• 2 teaspoons cinnamon

Cardamom & Pear Filling

• 24oz containers Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cardamom
• 3 eggs
• 1/2 cup pear puree

Caramel Macchiato Topping

• 1/4 cup heavy cream
• 4oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup brown sugar, packed
• 2 tablespoons unsalted butter
• 1/4 cup caramel sauce
• 1 tablespoon espresso powder

1. Preheat oven to 325°F.
2. In a mixing bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon until well combined. Press the mixture into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a mixing bowl, beat cream cheese until fluffy. Add sugar, vanilla extract, and cardamom, beat until combined.
4. Add eggs to the mixture, one at a time, beating after each addition until well combined.
5. Stir in the pear puree until the mixture is smooth and well combined. Pour the mixture into the prepared crust.
6. Bake for 1 hour or until the cheesecake is set and golden brown on top. Remove from oven and allow it to cool to room temperature.
7. In a saucepan, heat heavy cream, cream cheese, brown sugar, and butter over medium heat. Stir until the mixture is smooth and well combined.
8. Add caramel sauce and espresso powder, stir until the mixture is well combined and heated through.
9. Pour the caramel macchiato mixture over the cheesecake and refrigerate the cheesecake for at least 2 hours, or until cold.
10. Serve and enjoy!