Cinnamon Roll Cheesecake with Salted Caramel Filling and Candied Pecans

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Ingredients:

• For the Cinnamon Roll Base:
• 2 cups crushed cinnamon graham crackers
• 1/3 cup unsalted butter, melted
• 1/4 cup light brown sugar
• For the Salted Caramel Filling:
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs
• 1/3 cup salted caramel sauce
• For the Candied Pecans Topping:
• 1 1/2 cups pecans, chopped
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, combine the crushed graham crackers, melted butter, and brown sugar. Press the mixture firmly into the bottom of a 9-inch springform cake pan.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar and vanilla extract, and beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the salted caramel sauce until evenly mixed, and pour the mixture over the cinnamon roll base.
6. Bake for 45-50 minutes, or until the edges are firm and the center is still slightly jiggly.
7. In the meantime, prepare the candied pecans topping. In a pan over medium heat, combine the pecans, sugar, and salt. Cook until the sugar melts and the pecans are evenly coated. Transfer the mixture onto a parchment paper-lined baking sheet, and let cool.
8. Once the cheesecake is done, let it cool to room temperature, then chill in the refrigerator for at least 2 hours.
9. Before serving, top the cheesecake with the candied pecans, and enjoy!