Butter Pecan Cheesecake with Salted Caramel Topping

Graham Cracker Base

• 1 and 1/2 cups of Graham cracker crumbs
• 1/3 cup of melted unsalted butter
• 1/4 cup of granulated sugar

Butter Pecan Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of chopped pecans
• 2 tbsp of unsalted butter, melted

Salted Caramel Topping

• 1/2 cup of granulated sugar
• 3 tbsp of unsalted butter, cubed
• 1/4 cup of heavy cream
• 1/2 tsp of kosher salt

Instructions:

1. Preheat the oven to 325°F.
2. Mix the Graham cracker crumbs, melted butter, and sugar together in a bowl until combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then set it aside to cool.
5. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
6. Add the eggs one at a time, mixing after each addition.
7. Mix in the vanilla extract, chopped pecans, and melted butter.
8. Pour the mixture onto the cooled crust and smooth out the top with a spatula.
9. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Place the sugar in a medium-sized saucepan and cook it over medium heat until it melts and turns a deep amber color.
12. Add the cubed butter and whisk it in until it's melted and combined.
13. Slowly add the heavy cream while whisking constantly.
14. Mix in the kosher salt and let the caramel sauce cool to room temperature.
15. Pour the salted caramel sauce over the cooled cheesecake and spread it out with a spatula.
16. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.