Sage & Brown Butter Cheesecake with Pecan Filling and Candied Pecans Topping

Sage & Brown Butter Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves, chopped

Pecan Filling

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

Candied Pecans Topping

• 1/2 cup pecan halves
• 2 tablespoons unsalted butter
• 1 tablespoon granulated sugar

Directions

1. Preheat oven to 325°F.
2. Melt the 6 tablespoons of butter in a small saucepan over medium-low heat. Cook until the butter turns a deep golden brown and smells nutty, about 5 minutes. Add the chopped sage and stir to combine. Let cool for 5 minutes.
3. In a mixing bowl, combine the graham cracker crumbs and brown butter sage mixture until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and chopped pecans.
5. Pour the cheesecake batter over the baked crust and bake for 30-35 minutes, until the filling is set but still slightly jiggly in the center. Let cool to room temperature.
6. In a small pan, melt the 2 tablespoons of butter over medium heat. Add the 1 tablespoon of sugar and pecans, stirring until the pecans are evenly coated in the sugar mixture. Spread the pecans out on a parchment-lined baking sheet to cool.
7. BREAK the cooled pecans into pieces and sprinkle them over the cheesecake.
8. Chill the cheesecake in the fridge for at least 2 hours before serving.