Almond Honey Greek Cheesecake with Candied Pecan Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup honey
• 3 tablespoons butter, melted
• 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup Greek yogurt
• 1/3 cup honey
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine almond flour, honey and melted butter until fully mixed. Press mixture into the bottom of a 9-inch springform pan.
3. In another mixing bowl, beat cream cheese, Greek yogurt, and honey until smooth. Add eggs and vanilla and beat until fully combined.
4. Pour mixture over the almond flour base.
5. Bake for 35-40 minutes or until the center is almost set. Let the cheesecake cool to room temperature then chill in fridge for at least 2 hours.
6. In a saucepan, combine chopped pecans, honey and cinnamon. Cook over medium heat, stirring constantly, until pecans are caramelized and coated with honey mixture.
7. Top the cheesecake with the candied pecans and serve.