Brie & Cranberry Cheesecake with Butter Pecan Filling and Balsamic Glaze Topping

Ingredients:

• 1 cup crushed graham crackers
• 1/2 cup melted unsalted butter
• 8 oz Brie cheese, rind removed and diced
• 1/2 cup dried cranberries
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly golden brown. Allow to cool completely.
3. In a saucepan, melt the Brie cheese over low heat. Once melted, add the dried cranberries and mix until well combined. Remove from heat and set aside to cool.
4. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and vanilla extract and beat again until well combined. Add the eggs one at a time, beating well after each addition. Fold in the Brie cheese and cranberry mixture.
5. In a small saucepan, melt the 2 tbsp of unsalted butter. Add the chopped pecans, brown sugar, and salt. Cook on medium heat until the mixture is bubbling and the sugar has dissolved. Remove from heat.
6. Pour the cheesecake batter onto the cooled crust. Drizzle the melted butter and pecan mixture over the batter and swirl with a knife.
7. Bake for 45-50 minutes or until the cheesecake is set and the top is slightly golden brown. Allow to cool completely before removing from the springform pan.
8. In a small saucepan, whisk the balsamic vinegar, honey, and salt together. Heat over low heat until the mixture has thickened slightly. Drizzle over the cooled cheesecake before serving.