Salted Caramel Pecan Cheesecake

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Ingredients:

• Graham Crackers (1 1/2 cups, crushed)
• Unsalted Butter (1/3 cup, melted)
• Brown Sugar (1/4 cup)
• Salt (1/4 tsp)
• Norman's Kosher Cholov Yisroel Cream Cheese (3 containers, 8oz each)
• Sugar (1 1/4 cups)
• Eggs (3)
• Vanilla Extract (1 tsp)
• Heavy Cream (1 cup)
• Sea Salt (1 tsp)
• Pecan Halves (1 cup, chopped)
• Granulated Sugar (1/4 cup)
• Unsalted Butter (2 tbsp)
• Sea Salt (1/4 tsp)

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the crushed graham crackers, melted butter, brown sugar, and salt. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly browned. Set aside to cool.
3. In a large mixing bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, eggs, and vanilla extract until smooth. Add heavy cream and sea salt, and continue to mix until well combined.
4. Pour the cheesecake mixture onto graham cracker crust. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let it cool down inside with the door open for about 30 minutes. Remove the cheesecake and let it cool to room temperature.
5. While the cheesecake is cooling, prepare the candied pecans. Heat granulated sugar on medium-high heat in a non-stick skillet. As sugar starts to melt, stir until it caramelizes into a light brown color. Add unsalted butter and pecans, continue to stir until well coated. Sprinkle sea salt over and stir for 1 minute. Transfer to a sheet of parchment paper, let it cool down to break it into small pieces once cooled
6. Once cheesecake has cooled, spread a layer of salted caramel over the top. Drizzle the remaining caramel sauce over the candied pecans and scatter pecans over cheesecake. Serve and enjoy!