Caramel Pecan Cheesecake

Graham Cracker Base

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

Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce, plus extra for drizzling

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. In a separate bowl, beat the cream cheese with an electric mixer until fluffy. Add sugar and vanilla extract and continue to beat until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in chopped pecans and caramel sauce.
4. Pour the mixture into the prepared crust and bake for 50 to 60 minutes or until the cheesecake has set.
5. Remove from oven and let cool to room temperature, then refrigerate for at least 2 hours.
6. To make the whipped cream topping, use an electric mixer to beat heavy cream and powdered sugar until soft peaks form.
7. Spread the whipped cream on top of the chilled cheesecake. Drizzle with extra caramel sauce and sprinkle with additional chopped pecans if desired.