Balsamic Sage Cheesecake with Candied Pecan Topping

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter
• 1 tablespoon fresh sage, chopped

Balsamic & Strawberry Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 2 tablespoons balsamic vinegar
• 1 teaspoon vanilla extract
• 1/2 cup chopped strawberries

Candied Pecan Topping

• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 1/4 cup unsalted butter

Instructions

1. Preheat oven to 350°F.
2. Melt butter in a small saucepan over medium heat. Add chopped sage and cook until butter has browned. Remove from heat and cool slightly.
3. In a mixing bowl, combine graham cracker crumbs and browned butter mixture. Mix until well combined and press into bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until well combined. Add eggs and beat until incorporated.
5. Mix in sour cream, balsamic vinegar, and vanilla extract until well combined. Fold in chopped strawberries.
6. Pour mixture into cooled crust and bake for 40-45 minutes or until center is set.
7. While cheesecake is baking, prepare topping. In a small saucepan over medium heat, melt butter and brown sugar together. Add chopped pecans and cook until pecans are candied and coated in butter and sugar mixture.
8. Remove cheesecake from oven and allow to cool slightly before topping with candied pecans. Chill in refrigerator for at least 2 hours before serving.