Maple Pecan Rocky Road Cheesecake with Pineapple & Kiwi Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup pure maple syrup
• 6 tablespoons unsalted butter, melted
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp. vanilla extract
• 1/2 cup mini marshmallows
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped pecans
• 1/2 cup crushed pineapple, drained
• 1 kiwi, peeled and sliced

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, chopped pecans, and maple syrup. Add the melted butter and mix until combined. Press mixture onto the bottom of a 9-inch springform pan.
3. In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the mixture over the prepared crust.
4. Sprinkle mini marshmallows, semisweet chocolate chips, and chopped pecans over the cheesecake batter.
5. Bake for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen the edges of the cheesecake from the pan with a knife. Cool completely before refrigerating.
6. Before serving, spread the crushed pineapple over the cheesecake. Top with sliced kiwi.