Date & Walnut Cheesecake with Cardamom & Pear Filling and Peach & Mango Topping

Date & Walnut Base

• 1 1/2 cups of pitted dates
• 1 cup of walnuts
• 1/4 teaspoon of salt

Cardamom & Pear Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of granulated sugar
• 2 teaspoons of ground cardamom
• 2 ripe pears, peeled and chopped
• 3 eggs

Peach & Mango Topping

• 2 ripe peaches, sliced
• 1 ripe mango, peeled and chopped
• 1/4 cup of granulated sugar

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a food processor, blend the dates, walnuts, and salt until the mixture is crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes.
4. While the crust is baking, prepare the filling.
5. Using an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
6. Add the cardamom, pears, and eggs, and mix until well combined.
7. Pour the filling over the baked crust, and bake for 30-40 minutes, or until the filling is set.
8. While the cheesecake is baking, prepare the topping.
9. In a small saucepan, cook the peaches, mango, and sugar over medium heat, stirring occasionally, until the fruit is soft and the mixture is thickened, about 10-15 minutes.
10. Remove the cheesecake from the oven, and let it cool to room temperature.
11. Pour the peach and mango topping over the cooled cheesecake.
12. Refrigerate the cheesecake for at least 4 hours, or overnight.