Maple Pecan, Pumpkin Spice Cheesecake with Lemon Curd Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, chopped
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 4 (8 oz) containers NORMAN'S KOSHER CHOLOV YISROEL CREAM CHEESE, at room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups Lemon Curd (store-bought or homemade)

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium mixing bowl, stir together graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well mixed.
3. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and allow to cool while preparing the filling.
4. In a large mixing bowl, beat NORMAN'S KOSHER CHOLOV YISROEL CREAM CHEESE until smooth and creamy, about 2-3 minutes.
5. Add in sugar, eggs, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined and smooth.
6. Pour the filling into the cooled crust and smooth the surface.
7. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Allow the cheesecake to cool completely before chilling in the fridge for at least 4 hours, or overnight.
9. Before serving, spread lemon curd on top of the cheesecake and garnish with additional chopped pecans, if desired.