Maple Pecan Cheesecake with Candied Pecans Topping

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Ingredients:

• Maple Pecan Base
• 7 ounces of graham crackers, crushed
• 1/2 cup of pecan halves, toasted and finely chopped
• 1/4 cup of unsalted butter, melted
• 3 tablespoons of pure maple syrup
• Pecan Filling
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened (3 containers)
• 1 cup of granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup of heavy cream
• 1 teaspoon of pure vanilla extract
• 3/4 cup of pecans, toasted and finely chopped
• Candied Pecans Topping
• 1/2 cup of granulated sugar
• 1/4 cup of water
• 1 cup of pecan halves

Instructions:

1. Make the Maple Pecan Base: Preheat oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, finely chopped pecans, melted butter, and maple syrup. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
2. Make the Pecan Filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream, vanilla extract, and finely chopped pecans. Pour the mixture over the cooled crust.
3. Bake the Cheesecake: Bake the cheesecake for 50-60 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool to room temperature.
4. Make the Candied Pecans Topping: Line a baking sheet with parchment paper. In a medium saucepan, heat the granulated sugar and water over medium heat until the sugar dissolves. Add the pecans and stir to coat. Cook for 5-7 minutes, stirring occasionally, until the sugar mixture has caramelized and the pecans are coated in a shiny glaze. Spread the pecans out on the prepared baking sheet and let cool completely.
5. Decorate and Chill: Once the cheesecake has cooled to room temperature, chill in the refrigerator for at least 4 hours or overnight. When ready to serve, top the cheesecake with the candied pecans and serve.