Citrus Burst Cheesecake

Graham cracker base

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Olive Oil & Lemon filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Candied Pecans topping

• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to 325°F and butter a 9-inch springform pan.
2. Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan and set aside.
3. Beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating after each addition. Mix in the olive oil, lemon juice, lemon zest, and vanilla extract until well combined.
4. Pour the cream cheese mixture over the prepared crust and smooth the top.
5. Bake the cheesecake for 45-50 minutes or until set. Let cool to room temperature before refrigerating for at least 2 hours.
6. To make the candied pecans topping, melt the butter in a saucepan over medium heat. Add the pecans, brown sugar, vanilla extract, and salt. Cook, stirring constantly, until the sugar has dissolved and the pecans are coated, about 5 minutes. Pour the mixture onto a piece of parchment paper and let cool.
7. Sprinkle the candied pecans over the cheesecake just before serving.