Indulgent Honeyed Greek Cheesecake

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Vanilla Wafer Base

• 2 cups vanilla wafer crumbs
• ¼ cup granulated sugar
• 1/3 cup melted unsalted butter

Greek Yogurt & Honey Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup plain Greek yogurt
• 3 large eggs
• ¾ cup honey
• 1 tsp vanilla extract

Candied Pecans Topping

• 1 cup roughly chopped pecans
• 2 tbsp unsalted butter
• 2 tbsp brown sugar

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine vanilla wafer crumbs, sugar and melted butter, mix well. Press mixture onto the bottom of a 9-inch springform pan.
3. In another bowl, combine cream cheese, Greek yogurt, eggs, honey, and vanilla extract. Beat using an electric mixer until well-blended.
4. Pour mixture onto the prepared crust and smooth the top evenly with a spatula.
5. Bake for 40-45 minutes, or until the filling is set. Remove cheesecake from the oven and let cool completely to room temperature.
6. To make the candied pecans topping, melt butter over medium heat, add brown sugar and stir until well combined. Add the chopped pecans and continue cooking while stirring frequently until the pecans are lightly browned and coated with the caramel mixture.
7. Let the candied pecans cool for a few minutes before scattering them over the top of the cooled cheesecake.
8. Refrigerate cheesecake for at least 3 hours before serving.