Balsamic Strawberry Cheesecake with Candied Pecans

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Balsamic & Strawberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/3 cup balsamic vinegar
• 1 cup fresh strawberries, chopped

Candied Pecans Topping

• 1 cup pecans, chopped
• 1/4 cup brown sugar
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
3. Bake for 10 minutes. Remove from oven and let cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the balsamic vinegar and chopped strawberries.
6. Pour the mixture over the prepared crust.
7. Bake for 45-50 minutes or until set.
8. Remove from the oven and let cool to room temperature.
9. In a small saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Add in the vanilla extract and pecans and cook for 2-3 minutes, stirring continually, until the mixture thickens and the pecans are coated.
10. Spoon the candied pecans over the cheesecake and chill in the fridge for at least 2 hours before serving.