Maple Blueberry Cheesecake with Berries & Cream

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted


• Blueberry Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs
• 1 cup blueberry preserves


• Berries & Cream Topping:
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh berries for topping

Instructions:

1. Maple Pecan Base:
2. Preheat the oven to 350°F.
3. Mix together the graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.


5. Blueberry Filling:
6. Using an electric mixer, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until fluffy and smooth.
7. Mix in the sour cream, vanilla extract, and salt.
8. Add the eggs one at a time, mixing well after each addition.
9. Pour the blueberry preserves into the mixture and fold together until fully combined.
10. Pour the mixture over the cooled crust and smooth out the top with a spatula.
11. Bake for 45-50 minutes, or until the edges are set and the center is only slightly jiggly.
12. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before decorating with the Berries & Cream Topping.


13. Berries & Cream Topping:
14. Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
15. Dollop the whipped cream on top of the chilled cheesecake and spread it around with a spatula.
16. Top the whipped cream with fresh berries, such as strawberries, raspberries, or blueberries.
17. Serve chilled and enjoy!