Coffee & Pecan Cheesecake

Graham Cracker Base

• 1 1/2 cups crushed graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Kahlua & Espresso Topping

• 1/4 cup heavy cream
• 1 tablespoon instant espresso powder
• 1 tablespoon Kahlua liqueur

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture onto the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, and then the vanilla extract. Stir in the chopped pecans.
5. Pour the cheesecake mixture over the cooled crust and bake for 45 minutes, or until the edges are starting to brown and the center is just set.
6. Meanwhile, make the topping. In a small saucepan over medium heat, whisk together the heavy cream and instant espresso powder until the espresso powder is fully dissolved. Remove from heat and stir in the Kahlua.
7. Once the cheesecake is done baking, remove it from the oven and let it cool to room temperature. Once it has cooled, pour the Kahlua & Espresso topping over the top of the cheesecake.
8. Refrigerate the cheesecake for at least 2 hours, or overnight before slicing and serving.