Caramel Pecan Cheesecake

Graham Cracker Base

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

Cream Cheese Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature

Candied Pecans Topping

• 1 cup pecan halves
• 1/4 cup granulated sugar
• 2 tablespoons water
• Pinch of salt

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake the crust for 10 minutes until lightly golden. Remove from the oven and let cool while you prepare the filling.
5. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Pour the filling into the cooled crust and smooth the top with a spatula.
8. Bake the cheesecake for 45-50 minutes until set but slightly jiggly in the center.
9. Remove from the oven and let cool on a wire rack for 30 minutes. Refrigerate for at least 4 hours or overnight.
10. To make the candied pecans topping, line a baking sheet with parchment paper and set aside. In a medium saucepan, combine the pecans, sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture comes to a boil. Continue to stir and cook until the mixture thickens and the liquid has evaporated, about 5-7 minutes.
11. Spread the candied pecans onto the prepared baking sheet and let cool for 10 minutes. Break the pecans into pieces and sprinkle over the top of the chilled cheesecake before serving.