Caramel Pecan Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Pecan Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Caramel Sauce Topping

• 1 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 tsp salt

Directions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter.
3. Press mixture onto the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until lightly browned. Cool on wire rack while making the filling.
4. In a mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Beat in eggs, one at a time. Stir in vanilla extract and chopped pecans. Pour filling into crust.
5. Bake for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes.
6. Run a knife around the edge of the pan to loosen; cool for 1 hour. Refrigerate overnight before adding the topping.
7. For the topping, in a heavy saucepan, combine sugar and water. Bring to a boil over medium-high heat; do not stir. Boil for 10-12 minutes or until mixture turns a deep amber color.
8. Remove from heat; slowly whisk in cream and butter. Return to low heat; whisk until smooth. Stir in salt. Cool slightly and drizzle over cheesecake.
9. Refrigerate for 1 hour or until set. Remove sides of pan and serve.