Pecan Cheesecake with Blood Orange & Grapefruit Topping

Graham Cracker Base

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Butter, melted

Instructions:

1. In a bowl, mix together graham cracker crumbs, sugar and melted butter until well combined.
2. Press mixture into the bottom of a 9-inch springform pan.
3. Bake in preheated oven at 325°F for about 10 minutes or until golden brown. Set aside to cool.

Pecan Filling

• 20 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Sugar
• 3 Eggs
• 2 tsp Vanilla Extract
• 1 cup Pecans, chopped

Instructions:

1. Beat cream cheese and sugar with an electric mixer until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla extract and chopped pecans.
4. Pour mixture over the cooled graham cracker crust.
5. Bake at 350°F for about 45 minutes or until top is lightly golden and the filling is set.
6. Let cool, then chill for at least 4 hours before serving.

Blood Orange & Grapefruit Topping

• 1/2 cup Blood Orange Juice
• 1/4 cup Grapefruit Juice
• 1/2 cup Sugar
• 1 tbsp Corn Starch
• 1/4 cup Water
• 1 tbsp Butter

Instructions:

1. In a saucepan, mix blood orange juice, grapefruit juice, sugar, and cornstarch. Whisk until smooth.
2. Add water and stir constantly over medium heat until mixture thickens. Remove from heat.
3. Stir in butter until melted and combined.
4. Let cool slightly and pour over the chilled cheesecake. Serve and enjoy!