Caramel Pecan Cheesecake

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted

New York-Style Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup heavy cream

Candied Pecans Topping

• 1 cup pecans
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Directions

1. Preheat oven to 325°F. Line a springform pan with parchment paper or grease with butter.
2. In a medium bowl, mix together the shortbread cookie crumbs and melted butter. Press the mixture onto the bottom of the prepared pan.
3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
4. Add sugar, eggs, and vanilla extract, and beat until fully combined, scraping down the sides of the bowl as needed.
5. Gradually add in the heavy cream while beating on low speed, until fully incorporated.
6. Pour the cheesecake filling on top of the prepared shortbread base.
7. Bake the cheesecake for 55-60 minutes, until the edges are set but the center still jiggles a little when you move the pan.
8. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours, or overnight.
9. Make the candied pecans topping: In a saucepan, combine the brown sugar, butter, heavy cream, vanilla extract, and salt. Cook over medium heat for 3-4 minutes, stirring constantly, until the mixture thickens. Add the pecans and stir until fully coated.
10. Spoon the candied pecans over the chilled cheesecake before serving.