Feta Spinach Cheesecake with Pecan Filling and Salted Caramel Topping

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Ingredients:

• 1 1/2 cups crushed matzah
• 1/4 cup melted unsalted butter
• 1 cup crumbled feta cheese
• 1 cup chopped fresh spinach
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans
• 1/2 cup granulated sugar for the caramel
• 1/4 cup water for the caramel
• 1/2 cup heavy cream for the caramel
• 1/4 teaspoon sea salt for the caramel

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix the crushed matzah and melted butter together in a bowl until the matzah is evenly moistened. Press the mixture into the bottom of a springform pan.
3. In a small bowl, mix the crumbled feta cheese and chopped spinach together. Spread mixture evenly over the matzah crust.
4. In a separate bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and 1/2 cup sugar together until light and creamy. Beat in the eggs one at a time, then stir in the vanilla extract and chopped pecans.
5. Pour the cheesecake filling over the spinach and feta layer and smooth the top with a spatula.
6. Bake in the preheated oven for 50-55 minutes or until the cheesecake is set. Allow cheesecake to cool to room temperature before removing from the pan.
7. To make the salted caramel topping, mix 1/2 cup granulated sugar and 1/4 cup water in a small saucepan over low heat. Cook, stirring constantly, until the sugar is fully dissolved. Increase heat to medium-high and bring to a boil. Cook, without stirring, until mixture turns a dark amber color.
8. Remove from heat and carefully stir in the heavy cream. The mixture will bubble vigorously. Stir in the sea salt.
9. Pour the caramel sauce over the cheesecake before serving.