Butter Pecan Cheesecake with Lemon Curd Topping

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Graham Cracker Base

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

Butter Pecan Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

Lemon Curd Topping

• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 large eggs
• 2 large egg yolks
• 8 tablespoons unsalted butter, cut into small pieces

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling. Maintain oven temperature.
3. In a large mixing bowl, beat the cream cheese and sugar on medium speed until creamy and smooth, about 2-3 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl as needed, until well combined.
4. Gradually mix in the heavy cream and vanilla extract until well combined. Fold in the chopped pecans.
5. Pour the filling over the cooled crust and smooth out the top. Bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly browned.
6. While the cheesecake is baking, make the lemon curd topping. In a medium saucepan, whisk together the sugar, lemon juice, eggs, and egg yolks. Add in the butter pieces and place over medium heat. Whisk constantly until the butter has melted and the mixture has thickened, about 10 minutes.
7. Remove from heat and let cool, then pour over the top of the cheesecake. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Once fully chilled, carefully remove the cheesecake from the pan, slice, and serve. Enjoy!