Greek Yogurt & Honey Cheesecake with Candied Pecan Topping

Graham Cracker Crust:

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Greek Yogurt & Honey Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 3/4 cup honey
• 1/4 cup all-purpose flour
• 4 eggs
• 1 teaspoon vanilla extract

Candied Pecan Topping:

• 1 cup pecans, coarsely chopped
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 350°F (177°C).
2. Make the Graham cracker crust by mixing together the Graham cracker crumbs, sugar, and melted butter until evenly combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
3. Make the Greek Yogurt & Honey filling by using an electric mixer to beat the cream cheese until smooth. Add Greek yogurt, honey, and flour, and continue to beat until combined. Beat in eggs one at a time, then add vanilla extract and mix until well combined. Pour the mixture into the prepared crust.
4. Bake the cheesecake for 50 minutes, or until the center is almost set. Remove from the oven and let cool for 10 minutes.
5. Meanwhile, make the Candied Pecan Topping by toasting the pecans in a non-stick frying pan over medium heat. Add sugar and stir constantly until the sugar has melted and coated the pecans. Add unsalted butter and stir until it has melted and the pecans are coated. Remove from heat and set aside.
6. Sprinkle the Candied Pecan Topping on top of the cheesecake. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
7. Enjoy your creamy and delicious Greek Yogurt & Honey Cheesecake with Candied Pecan Topping!