Cinnamon Roll Cheesecake with Strawberry Filling and Candied Pecans Topping

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Ingredients:

• For the Cinnamon Roll Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tsp cinnamon
• For the Cheesecake Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup strawberry puree
• For the Candied Pecans Topping:
• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F.
2. Mix graham cracker crumbs, sugar, butter, and cinnamon and press into a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
4. Add sugar and mix until combined.
5. Add eggs, one at a time, beating until each is combined.
6. Stir in vanilla extract and strawberry puree.
7. Pour cheesecake filling into crust.
8. Bake for 40-45 minutes or until cheesecake is set in the center.
9. Meanwhile, in a small saucepan over medium heat, melt butter and brown sugar together. Stir constantly until sugar dissolves.
10. Add the pecans and salt and cook for 5 minutes, stirring constantly.
11. Remove from heat and let cool to room temperature.
12. Sprinkle the candied pecans on top of the cheesecake.
13. Chill for at least 2 hours before slicing and serving.