Creamy Peanut Butter Cup Cheesecake with Candied Pecans Topping

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Graham Cracker Base

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter or cooking spray and set aside.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are moistened.
3. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool on a wire rack.

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 4 large eggs

Directions:

1. In a large bowl, beat the cream cheese and peanut butter together with an electric mixer until smooth.
2. Add the sugar and blend until combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Pour the filling over the cooled crust and smooth the top.
5. Bake for 45-50 minutes until the center is firm. Let cool on a wire rack while making the candied pecans topping.

Candied Pecans Topping

• 1 cup pecan halves
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

Directions:

1. In a non-stick pan over medium heat, toast the pecans for 2-3 minutes, stirring frequently. Set aside.
2. Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly until combined.
3. Add the toasted pecans and cook for another 2-3 minutes until coated with the sugar mixture.
4. Remove from heat and let cool for a few minutes until the sugar has hardened.
5. Spoon the candied pecans over the cheesecake.

Refrigerate the cheesecake for at least 2 hours before serving. Enjoy!