Candied Pecan Cheesecake

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Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Pecan Cheesecake Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 1 cup chopped pecans

Candied Pecan Topping

• 1 cup pecan halves
• 1/4 cup light corn syrup
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F.
2. Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
5. Add eggs one at a time, mixing well after each addition. Stir in chopped pecans.
6. Pour mixture into the prepared crust and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let cool to room temperature and then chill in the refrigerator for at least 2 hours.
9. In a saucepan, combine pecan halves, corn syrup, brown sugar, unsalted butter, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes caramelized.
10. Pour the hot topping over the chilled cheesecake and refrigerate for another hour.
11. Take the cheesecake out of the refrigerator and release from the springform pan.
12. Serve and enjoy!