Matcha Sesame Cheesecake with Salted Caramel and Candied Pecans

Ingredients:

• For the crust:
• 6 oz of Matcha cookies
• 2 oz of Sesame seeds
• 6 tbsp of unsalted butter, melted
• For the filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup heavy whipping cream
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 cup salted caramel sauce
• For the topping:
• 1 cup pecans, roughly chopped
• 1/4 cup brown sugar
• 3 tbsp unsalted butter
• 1/4 teaspoon fine sea salt

Instructions:

1. Preheat the oven to 350°F. Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper.
2. Make the crust: in a food processor, combine the Matcha cookies and sesame seeds. Pulse until finely ground. Add the melted butter and process until well combined. Press the crust mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and allow to cool.
4. Make the filling: in a large mixing bowl, beat the cream cheese and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the heavy cream, salt, and vanilla extract, and beat until well combined. Pour the filling into the cooled crust.
5. Bake the cheesecake for 45-50 minutes, or until the filling is set and the edges are golden brown. Remove from the oven and allow to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
6. Make the candied pecan topping: in a large skillet, combine the pecans, brown sugar, butter, and salt. Cook over medium heat, stirring constantly, for 5-7 minutes, or until the sugar has melted and the pecans are evenly coated. Remove from the heat and allow to cool.
7. Assemble the cheesecake by spooning the salted caramel sauce over the top of the cheesecake and sprinkling the candied pecans over the sauce. Slice and serve.