Maple Bourbon Caramel Cheesecake with Pecan Crust

Ingredients:

• 1.5 cups Graham Cracker Crumbs
• 1/2 cup Pecans, chopped
• 1/4 cup Maple Syrup
• 1/2 cup Butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 4 Eggs
• 1/2 cup Brown Sugar
• 1/4 cup Bourbon
• 1/4 cup Caramel Sauce, plus extra for drizzling
• 1 tsp Vanilla extract
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 2 tbsp Powdered Sugar

Instructions:

1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined. Press into the bottom of a 9-inch springform pan.
3. Bake the crust for 8-10 minutes, or until lightly browned. Remove from oven and let cool slightly.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Add in the eggs, one at a time, mixing well after each addition.
6. Mix in the brown sugar, bourbon, caramel sauce, vanilla extract, and salt until well combined and smooth.
7. Pour the cheesecake filling over the cooled crust.
8. Bake for 50-60 minutes, or until the edges are lightly browned and the center is set but still slightly jiggly.
9. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
10. When ready to serve, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the top of the cheesecake and drizzle with extra caramel sauce.
11. Enjoy!