Salted Caramel Pecan Cheesecake

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Shortbread Base

• 6 oz of shortbread cookies, crushed
• ¼ cup of unsalted butter, melted

Salted Caramel Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 large eggs
• ½ cup of heavy cream
• 1 tsp of vanilla extract
• ¼ cup of salted caramel sauce

Candied Pecans Topping

• ½ cup of chopped pecans
• 2 tbsp of unsalted butter
• 2 tbsp of granulated sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix together the crushed shortbread cookies and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and allow to cool while preparing the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add in the sugar and mix until fully combined.
5. Beat in the eggs, one at a time, until fully incorporated.
6. Stir in the heavy cream and vanilla extract until well combined.
7. Pour the salted caramel sauce over the crust, then pour in the cream cheese mixture.
8. Bake the cheesecake for 45-50 minutes or until set.
9. Allow the cheesecake to cool completely at room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
10. For the candied pecans topping, melt the butter in a small saucepan over medium heat.
11. Add the sugar and chopped pecans and stir until the pecans are fully coated in the mixture.
12. Cook for 2-3 minutes, stirring constantly, until the sugar has caramelized and the pecans are toasted.
13. Remove from the heat and allow to cool.
14. When the cheesecake is fully chilled, sprinkle the candied pecans over the top. Slice and serve.