Wine & Berry Cheesecake

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Graham Cracker Base

• 1 1/2 cups of Graham Cracker Crumbs
• 1/4 cup of Sugar
• 1/2 cup of Melted Butter

Wine & Berries Filling

• 24 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of Sugar
• 4 Eggs
• 1/2 cup of Red Wine
• 1 cup of Mixed Berries (strawberries, blueberries, raspberries)
• 1 tsp of Vanilla Extract

Candied Pecans Topping

• 1/2 cup of Pecans, Chopped
• 1/4 cup of Brown Sugar
• 1/4 cup of Granulated Sugar
• 1/4 cup of Water

Instructions

1. Preheat oven to 350°F.
2. Prepare the crust by mixing together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing until just incorporated.
4. Add the red wine, mixed berries, and vanilla extract to the cream cheese mixture and stir until well combined.
5. Pour the mixture onto the graham cracker crust and smooth the top with a spatula.
6. Bake the cheesecake for 45-50 minutes, until the center is just set.
7. For the candied pecans topping, combine the pecans, brown sugar, granulated sugar, and water in a saucepan over medium heat. Cook, stirring frequently, until the sugar has dissolved and the pecans are well coated.
8. Spread the candied pecans on top of the cheesecake and bake for an additional 10 minutes.
9. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.