Maple Bourbon Caramel Cheesecake with Caramel Macchiato Topping

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Ingredients:

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


• Bourbon & Caramel Filling
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1/4 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce


• Caramel Macchiato Topping
• 1/2 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup brewed espresso or strong coffee, cooled
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.


2. Make the Maple Pecan Base: In a medium bowl, mix together the graham cracker crumbs, chopped pecans, melted butter, and maple syrup until well combined. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.


3. Make the Bourbon & Caramel Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the flour and mix until combined. Beat in the eggs one at a time, then add the heavy cream, bourbon, and caramel sauce. Mix until well combined. Pour the filling over the cooled crust.


4. Bake for 45-50 minutes, or until the cheesecake is set and the edges are golden brown. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.


5. Make the Caramel Macchiato Topping: In a medium saucepan, heat the sugar over medium-high heat until it melts and turns golden brown. Add the heavy cream and whisk until well combined. Add the cooled espresso or strong coffee and whisk again. Let simmer for 5-7 minutes, stirring occasionally. Remove from heat and let cool slightly. In a small bowl, beat the softened cream cheese until smooth. Slowly pour in the caramel mixture and whisk until smooth. Pour the topping over the chilled cheesecake and spread evenly.


6. Chill the cheesecake for at least 30 minutes before serving.