Brown Butter & Sage Cheesecake with Candied Pecans

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup unsalted butter
• 4-5 fresh sage leaves
• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 tsp salt
• 1 cup pecans, chopped
• 1/4 cup brown sugar

Directions:

1. Preheat oven to 325°F.
2. Line a 9-inch springform pan with parchment paper and set aside.
3. In a small saucepan, melt 1/4 cup unsalted butter and cook until browned. Add 4-5 fresh sage leaves and let cook for 1-2 minutes. Remove from heat and set aside.
4. In a medium-sized bowl, mix together 1 1/2 cups graham cracker crumbs, 1/3 cup melted unsalted butter, and 1/4 tsp salt. Press mixture firmly onto the bottom of the prepared springform pan and set aside.
5. In a large mixing bowl, beat 8 oz Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in 1/2 cup granulated sugar and 1 tsp vanilla extract and mix until fully combined.
6. Add in 2 large eggs one at a time, mixing well after each addition.
7. Slowly mix in the cooled brown butter and sage mixture.
8. Pour the mixture over the crust and smooth out the top.
9. Bake for about 40-45 minutes or until the edges are golden brown and the center is just set.
10. While the cheesecake is baking, prepare the candied pecans. In a medium-sized saucepan, toast 1 cup of chopped pecans over medium heat for 2-3 minutes.
11. Add in 1/4 cup brown sugar and stir until combined. Continue stirring for another 3-5 minutes or until the sugar has melted and the pecans are coated.
12. Remove from heat and let the pecans cool. Once completely cooled, sprinkle them on top of the baked cheesecake.
13. Refrigerate the cheesecake for at least 2-3 hours or until completely chilled.
14. Serve and enjoy!