Graham Cracker Pecan Cheesecake with Chocolate Ganache

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted

Pecan Filling

• 8oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 1 cup chopped pecans

Chocolate Ganache Topping

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs and melted butter. Press mixture onto the bottom of a 9-inch springform pan.
2. For the pecan filling, beat the softened Norman's Kosher Cholov Yisroel cream cheese, sugar, and vanilla extract in a mixing bowl until smooth and creamy.
3. Add the eggs, one at a time, and beat until just blended.
4. Stir in the chopped pecans. Pour the cheesecake filling mixture over the prepared crust and smooth it out evenly.
5. Bake for 45-50 minutes. Turn the oven off and let the cheesecake cool in the oven for at least 30 minutes.
6. For the chocolate ganache topping, heat the heavy cream in a small saucepan over medium heat until it simmers. Remove from heat and add the semisweet chocolate chips. Stir until smooth.
7. Pour the chocolate ganache over the cooled cheesecake and spread into an even layer. Refrigerate until set, at least 2 hours or overnight.

Enjoy your Graham Cracker Pecan Cheesecake with Chocolate Ganache!