Peanut Butter Cup Espresso Cheesecake with Maple Pecan Crust

Ingredients for the Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/3 cup butter, melted

Ingredients for the Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups

Ingredients for the Topping

• 1/2 cup whipping cream
• 6 oz semi-sweet chocolate chips
• 1 tbsp instant espresso powder
• 1 tbsp hot water

Instructions

For the Crust

1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, chopped pecans, maple syrup, and melted butter until fully combined.
3. Press mixture onto bottom and up sides of a 9-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Set aside.

For the Filling

1. Using an electric mixer, beat softened cream cheese and peanut butter in a large bowl until smooth and creamy.
2. Gradually add sugar and beat until well combined.
3. Beat in eggs, one at a time, and vanilla extract.
4. Fold in chopped peanut butter cups.
5. Pour mixture into the prepared crust.
6. Bake for 55 to 60 minutes or until the edges are set and the center is slightly jiggly.
7. Allow the cheesecake to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.

For the Topping

1. In a small saucepan, heat the whipping cream over medium heat until steaming.
2. Remove from heat and add chocolate chips. Let stand for 1 minute.
3. Stir until smooth.
4. In a small bowl, dissolve instant espresso powder in hot water and stir into chocolate mixture.
5. Let cool slightly before pouring over chilled cheesecake.

Your Peanut Butter Cup Espresso Cheesecake with Maple Pecan Crust is now ready to be served.