Acai Peanut Butter Cup Cheesecake with Caramel Macchiato Topping

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Ingredients:

• Acai Berry Base:
• 1 ½ cups graham cracker crumbs
• ½ cup melted butter
• 1/3 cup sugar
• 1/2 cup acai berry puree


• Peanut Butter Cup Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel cream cheese, softened
• 1 cup sugar
• 1 cups creamy peanut butter
• 4 eggs
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups


• Caramel Macchiato Topping:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup unsalted butter
• 2 Tbsp instant coffee granules
• 2 Tbsp hot water
• 1/4 tsp salt

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.


2. Acai Berry Base:
1. In a large bowl, mix graham cracker crumbs, melted butter, 1/3 cup sugar and acai berry puree until combined. Press mixture onto bottom of prepared pan.
2. Bake for 10 minutes. Remove from oven and let it cool.


3. Peanut Butter Cup Filling:
1. In a mixing bowl, beat Norman's Kosher Cholov Yisroel cream cheese and sugar until creamy.
2. Beat in peanut butter, eggs and vanilla extract until smooth.
3. Stir in chopped peanut butter cups.
4. Pour mixture over the acai berry base.
5. Bake for 50-60 minutes or until the center is almost set.
6. Remove from oven and cool on a wire rack.


4. Caramel Macchiato Topping:
1. In a small saucepan, combine brown sugar, heavy whipping cream, unsalted butter, instant coffee and hot water over medium heat.
2. Cook and stir until sugar is dissolved.
3. When the cheesecake is cooled, spoon the Caramel Macchiato Topping over the top.
4. Refrigerate for at least 4 hours before serving.