Maple Pecan Cheesecake with Candied Pecans

this image was generated using AI technology

Ingredients:

• 1.5 cups of crushed graham crackers
• 1/2 cup of pecans, chopped
• 1/4 cup of maple syrup
• 6 tablespoons of unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 eggs
• 1/2 cup of candied pecans, chopped

Directions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crushed graham crackers, chopped pecans, maple syrup, and melted butter. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract until creamy.
5. Add the eggs one at a time, beating well after each addition.
6. Pour the cream cheese mixture onto the crust.
7. Bake for 40-45 minutes or until the cheesecake is set.
8. Remove the cheesecake from the oven and let it cool to room temperature.
9. Refrigerate the cheesecake for at least 4 hours or overnight.
10. Before serving, sprinkle the chopped candied pecans on the top of the cheesecake.