Butter Pecan Cheesecake with Almond Flour Crust and Toffee Crunch Topping

Ingredients:

• Almond Flour Crust:
• 1½ cups almond flour
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar


• Butter Pecan Filling:
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 4 eggs
• 1 cup chopped pecans, roasted
• 4 tablespoons unsalted butter, melted


• Toffee Crunch Topping:
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup unsalted butter, melted
• 1 cup chopped pecans, roasted

Instructions:

1. Preheat oven to 350°F. Grease 9-inch springform pan with butter.


2. Almond Flour Crust: In a medium bowl, mix together the almond flour, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared springform pan.


3. Butter Pecan Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, sour cream, and vanilla extract, and mix until well combined. Beat in the eggs, one at a time, until fully incorporated. Stir in the chopped pecans and melted butter. Pour the mixture into the prepared crust.


4. Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is slightly jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature.


5. Toffee Crunch Topping: In a medium saucepan, combine the granulated sugar, brown sugar, and melted butter. Cook over medium-low heat, stirring constantly, until the mixture becomes smooth and bubbly. Stir in the chopped pecans. Spoon the mixture over the cooled cheesecake, spreading it evenly over the top.


6. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.