Decadent Autumn Harmony Cheesecake

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Ingredients

Brown Butter & Sage Base

• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 1/4 teaspoon salt

Chocolate Hazelnut Filling

• 24 oz (3 containers) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup hazelnut spread (like Nutella)

Fruit Compote Topping

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Instructions

Brown Butter & Sage Base

1. Preheat your oven to 325°F (165°C).
2. In a medium saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and has a nutty aroma, about 5-7 minutes. Remove the sage leaves with a slotted spoon and discard.
3. In a bowl, combine the browned butter, graham cracker crumbs, sugar, and salt. Mix until the crumbs are well coated.
4. Press the mixture firmly into the bottom of a springform pan to form the crust.
5. Bake the crust for 10 minutes, then set aside to cool.

Chocolate Hazelnut Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Add the granulated sugar and flour, and beat until well combined.
3. Mix in the eggs one at a time, beating well after each addition.
4. Add the sour cream and vanilla extract, and mix until smooth.
5. Gently fold in the hazelnut spread until fully incorporated.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
9. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Fruit Compote Topping

1. In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
2. Cook over medium heat until the berries release their juices and the mixture begins to thicken, about 10 minutes.
3. Add the cornstarch mixed with water and cook for another 2-3 minutes, until the compote is thickened.
4. Remove from heat and let cool to room temperature.
5. Spoon the fruit compote over the chilled cheesecake just before serving.

Enjoy!