A Taste of Indulgence Cheesecake Recipe

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Thyme & Lemon Base

10 ounces graham crackers
1/4 cup melted unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon grated lemon zest

Whiskey & Chocolate Filling

24 ounces Norman's Kosher Cholov Yisroel Cream Cheese
1 cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
1/4 cup whiskey of your choice
8 ounces semi-sweet chocolate, melted

Pineapple & Kiwi Topping

1 cup canned crushed pineapple, drained
2 kiwis, peeled and thinly sliced
1/4 cup sugar

Instructions

Preheat the oven to 325°F (165°C).
In a food processor, pulse graham crackers until fine crumbs form. Add melted butter, thyme leaves, and lemon zest. Pulse until combined.
Press the crumb mixture into the bottom of a springform pan. Chill in the refrigerator for 15 minutes.
In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
Mix in flour until well incorporated.
Add eggs, one at a time, beating well after each addition. Stir in whiskey and melted chocolate.
Pour the filling over the chilled crust.
Bake for about 1 hour or until the center is set.
Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
In a small saucepan, combine crushed pineapple and sugar. Cook over medium heat until slightly thickened. Let it cool.
Spread the pineapple topping over the chilled cheesecake and arrange sliced kiwis on top.
Refrigerate for another hour before serving.

Enjoy this delectable A Taste of Indulgence Cheesecake with the perfect combination of Thyme & Lemon base, Whiskey & Chocolate filling, and Pineapple & Kiwi topping!