Caramel Pecan Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 1/4 cup sugar

Pecan Filling

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

Salted Caramel Topping

• 1 cup granulated sugar
• 6 tbsp unsalted butter, room temperature
• 1/2 cup heavy cream, room temperature
• 1 tsp flaky sea salt (like Maldon)

Instructions

1. Preheat oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs one at a time, mixing well between each addition. Stir in vanilla extract and chopped pecans.
5. Pour the cheesecake mixture into the springform pan on top of the graham cracker crust.
6. Bake for 45-50 minutes or until the edges are set but the center is still slightly jiggly.
7. Remove from oven and let the cheesecake cool to room temperature.
8. While the cheesecake cools, prepare the caramel topping. In a heavy-bottomed saucepan, heat the granulated sugar over medium-high heat, stirring constantly with a wooden spoon until sugar dissolves and turns amber in color.
9. Add the butter and whisk until combined. Remove from heat and slowly pour in the heavy cream while whisking. Stir in the flaky sea salt.
10. Pour the caramel topping over the cooled cheesecake and refrigerate for at least 2 hours or overnight before serving.