Celestial Berry Cheesecake

Vanilla Wafer Base

• 8 oz Vanilla Wafers, crushed
• 4 oz Unsalted Butter, melted
• 2 tbsp Granulated Sugar

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1¼ cups Granulated Sugar
• 4 Large Eggs
• ½ cup Red Wine
• 1 cup Mixed Berries (Strawberries, Blueberries, Raspberries), puréed

Candied Pecans Topping

• 1 cup Pecan Halves
• ¼ cup Brown Sugar
• ¼ cup Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon Powder

Instructions

1. In a mixing bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar until well mixed.
2. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 15 minutes.
3. Preheat the oven to 350°F (175°C).
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese using an electric mixer until creamy.
5. Add granulated sugar and mix until combined.
6. Add eggs one at a time, beating well after each addition.
7. Stir in red wine and puréed berries until well combined.
8. Pour the filling over the prepared crust and smooth the top with a spatula.
9. Bake in the preheated oven for 50-55 minutes or until the edges are golden brown and the center is set.
10. While the cheesecake is baking, prepare the candied pecan topping.
11. In a saucepan, melt brown sugar and butter over medium heat, stirring constantly.
12. Stir in pecans, vanilla extract, and cinnamon powder until well coated.
13. Spread the pecan mixture on a lined baking sheet and bake for 10-12 minutes or until golden brown and fragrant.
14. Remove from the oven and let cool.
15. When the cheesecake is done, turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for 30 minutes.
16. Remove the cheesecake from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
17. When ready to serve, top with candied pecans.