Butter Pecan Cheesecake Truffle

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Graham Cracker Base

• 9 graham crackers, crushed
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar

Butter Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped and toasted

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup white chocolate chips, melted
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup pecans, chopped and toasted

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix together the crushed graham crackers, melted butter, and sugar until well combined. Press into the bottom of the prepared pan.
3. For the filling, beat together the cream cheese and butter until smooth. Add in the brown sugar and beat until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the chopped pecans.
4. Pour the filling over the prepared crust and bake for 35-40 minutes, or until set. Let cool completely.
5. For the topping, beat the cream cheese until smooth. Add in the melted white chocolate chips, powdered sugar, and vanilla extract. Beat until well combined. Fold in the chopped pecans.
6. Spoon the topping over the cooled cheesecake and chill in the refrigerator for at least 2 hours, or until set.