Caramel Macchiato Butter Pecan Cheesecake

Shortbread Crust

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup confectioner's sugar

Mix all ingredients in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake at 350°F for 12-15 minutes or until golden brown. Let cool.

Butter Pecan Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix well. Add the melted butter, eggs, and vanilla extract, mixing until well combined. Stir in the toasted pecans. Pour the mixture over the cooled shortbread crust. Bake at 325°F for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Let cool.

Caramel Macchiato Topping

• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1-2 tbsp instant espresso powder

In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream and stir until well combined. Add the vanilla extract and instant espresso powder and whisk until smooth. Reduce heat to low and let the mixture simmer for about 5 minutes, stirring occasionally, until thickened and caramelized. Remove from heat and let cool. Once cooled, pour the caramel macchiato topping over the cheesecake. Chill in the refrigerator for at least 4 hours before serving.