Banana Nut Delight Cheesecake

Ingredients

For the Banana Nut Base:

• 2 cups graham cracker crumbs
• 1 cup finely chopped walnuts
• 1/4 cup granulated sugar
• 1/2 cup melted butter
• 1 mashed ripe banana

For the Greek Yogurt & Honey Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers), softened
• 1 cup Greek yogurt
• 1/2 cup honey
• 1/2 cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract

For the Candied Pecans Topping:

• 1 cup pecans
• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 tsp salt

Instructions

Banana Nut Base:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, chopped walnuts, and sugar.
3. Add melted butter and mashed banana. Mix until well combined.
4. Press the mixture evenly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then let it cool while preparing the filling.

Greek Yogurt & Honey Filling:

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy.
2. Add Greek yogurt, honey, and granulated sugar. Mix until smooth.
3. Beat in eggs one at a time, then add vanilla extract. Mix until just combined.
4. Pour the filling over the cooled banana nut base.
5. Bake at 350°F (175°C) for 50-60 minutes, or until the center is just set.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.

Candied Pecans Topping:

1. In a medium saucepan, combine pecans, brown sugar, butter, and salt over medium heat.
2. Stir continuously until the mixture bubbles and forms a syrup, about 3-5 minutes.
3. Remove from heat and let the pecans cool slightly before adding them to the cheesecake.

Assembly:

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Carefully spoon the candied pecans over the top of the cheesecake, evenly distributing them.
3. Slice and serve. Enjoy your Banana Nut Delight Cheesecake!