Maple Pecan Strawberry Cheesecake

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• Strawberry Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup strawberry puree (fresh or frozen)
• Candied Pecans Topping:
• 1/2 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon butter, melted
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) springform pan.
2. Maple Pecan Base: In a medium bowl, stir together the graham cracker crumbs, sugar, melted butter, chopped pecans, and maple syrup until well combined. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
3. Strawberry Filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the strawberry puree and mix until well combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
5. Candied Pecans Topping: In a small bowl, stir together the chopped pecans, maple syrup, melted butter, and salt until the pecans are well coated.
6. Spread the pecans out on a small baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the pecans are golden and fragrant. Let cool.
7. Once the cheesecake is cooked and cooled, spread the candied pecans over the top of the cheesecake. Slice and serve.