Creamy Almond Cheesecake with Pineapple and Kiwi Topping

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Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each)
• 1/2 cup honey
• 1/4 cup Greek yogurt
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped fresh pineapple
• 2 kiwis, peeled and sliced

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine almond flour and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes or until lightly browned.
3. In a large mixing bowl, beat the cream cheese until smooth. Add honey, Greek yogurt, eggs, and vanilla extract. Mix well until fully combined and smooth.
4. Pour the cheesecake filling over the almond crust and bake for 35-40 minutes or until the edges are lightly brown and the center is slightly firm to the touch.
5. Allow the cheesecake to cool completely before refrigerating for at least 2 hours.
6. Before serving, top the cheesecake with chopped fresh pineapple and sliced kiwi.

Enjoy this deliciously creamy cheesecake with the perfect balance of sweetness from the honey and the tanginess from the Greek yogurt.