Cardamom & Pear Cheesecake with Candied Pecans

Graham Cracker Base

• 9 graham crackers, crushed into crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Mix graham cracker crumbs, sugar, and melted butter together. Press mixture onto the bottom of a 9-inch springform pan. Bake in a preheated 350°F oven for 10 minutes. Remove from oven and let cool completely.

Cardamom & Pear Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp ground cardamom
• 3 eggs
• 1 tsp vanilla extract
• 2 medium pears, peeled and chopped

In a large bowl, beat the softened cream cheese until smooth. Gradually add in sugar and cardamom. Beat in eggs one at a time. Stir in vanilla extract and chopped pears. Pour mixture over the cooled graham cracker crust.

Bake in a preheated 325°F oven for 50-55 minutes or until the center is almost set. Remove from oven and let cool completely.

Candied Pecans Topping

• 1 cup pecans, chopped
• 2 tbsp unsalted butter
• 3 tbsp brown sugar

In a small pan, melt butter over medium heat. Add in pecans and brown sugar. Stir constantly until sugar is melted and pecans are coated. Spread the candied pecans on top of the cooled cheesecake.

Refrigerate for at least 2 hours before serving.