Mango Cinnamon Roll Cheesecake with Candied Pecans

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Ingredients:

• Cinnamon Roll Base:
• 1 1/2 cups crushed cinnamon graham crackers
• 6 tablespoons unsalted butter, melted
• Mango Cheesecake Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/3 cup mango puree (from 1 medium-size mango)
• 2 large eggs
• Candied Pecan Topping:
• 1 cup pecans, roughly chopped
• 2 tablespoons unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together the crushed graham crackers and melted butter until well combined.
3. Press the mixture into the bottom and one inch up the sides of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from oven and let it cool.
5. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add in the heavy cream and vanilla extract, and beat until well combined.
7. Slowly mix in the mango puree.
8. Add in the eggs, one at a time, beating until just combined.
9. Pour the cheesecake mixture over the cooled crust.
10. Bake for 40 minutes or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool for 30 minutes.
12. For the candied pecan topping, melt the butter in a medium-size saucepan over medium heat.
13. Add in the brown sugar and heavy cream, stirring constantly until the sugar is dissolved.
14. Add in the vanilla extract, salt, and pecans.
15. Stir constantly for 5-7 minutes or until the mixture thickens and the pecans become caramelized.
16. Spread the candied pecan mixture over the top of the cheesecake.
17. Refrigerate for at least 4 hours or until completely chilled.
18. Once chilled, serve and enjoy!