Creamy Pecan Berry Delight Cheesecake Recipe

Graham Cracker Base

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

Butter Pecan Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/2 cup unsalted butter
• 1 cup finely chopped pecans

Berries & Cream Topping

• 1 1/2 cups fresh berries of your choice (strawberries, raspberries, blueberries, etc.)
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. Combine all ingredients for the graham cracker base in a mixing bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake in the oven for 10-12 minutes. Set aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with sugar until light and fluffy. Add in eggs, one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and melted butter. Fold in chopped pecans. Pour filling over cooled crust.
4. Bake in preheated oven for 1 hour or until the center is set. Let cool for 10 minutes before removing the springform sides. Run a knife around the edge of the cheesecake to loosen it from the pan. Chill in the fridge for at least 2 hours.
5. To make the berries & cream topping, whip the heavy whipping cream until it forms stiff peaks. Stir in powdered sugar. Top the cheesecake with fresh berries and dollops of whipped cream.
6. Serve and enjoy!