Cheesecake Delight

this image was generated using AI technology

Maple Pecan Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecan pieces, finely chopped
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine graham cracker crumbs, chopped pecans, maple syrup, and melted butter.
3. Spread evenly over the bottom of a 9-inch springform pan and press down firmly to create an even layer.
4. Bake for 10 minutes or until golden brown. Let cool completely before adding the filling.

Wine & Berries Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1/2 cup dry red wine
• 1/2 cup mixed berries (strawberries, raspberries, blueberries), chopped

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, beat cream cheese until smooth.
3. Add sugar gradually and beat until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in dry red wine and chopped mixed berries.
6. Pour the filling onto the cooled crust.
7. Bake for 45-50 minutes or until the center is almost set.
8. Let cool completely before adding the topping.

Peanut Butter Cup Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/4 cup chopped peanuts

Instructions:

1. Melt the chocolate chips and peanut butter in a double boiler over low heat, stirring frequently.
2. Add heavy cream and whisk until well combined.
3. Pour the topping over the cooled cheesecake and spread evenly with a spatula.
4. Sprinkle chopped peanuts on top.
5. Refrigerate for at least 4 hours, or until the topping is set.
6. Serve and enjoy!