Mango Pecan Cheesecake

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Graham Cracker Base

• 1 and 1/2 cups Graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Mango Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup mango puree

Candied Pecans Topping

• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

1. Preheat the oven to 325°F. Grease a 9 inch springform pan.
2. In a bowl, mix together Graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture onto the bottom of the prepared pan and set aside.
3. In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth.
4. Add sugar and beat until creamy.
5. Add eggs, one at a time, and beat until just combined.
6. Mix in vanilla extract and mango puree until well combined.
7. Pour the filling into the prepared crust and smooth with a spatula.
8. Bake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.
9. Remove from oven and let cool to room temperature.
10. In a skillet, melt butter and brown sugar over medium heat. Add pecans and stir to coat evenly. Cook for 2-3 minutes, until the sugar has caramelized and the pecans are toasted. Remove from heat and let cool completely.
11. Top the cooled cheesecake with the candied pecans, and chill for at least 2 hours before serving.