Cinnamon Apple Cheesecake with Maple Pecan Crust and Bourbon Butterscotch Topping Recipe

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 eggs
• 2 cups apples, peeled and finely chopped
• 1 tsp cinnamon
• 1/2 cup light brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1/4 cup bourbon

Instructions:

1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, chopped pecans, pure maple syrup, and melted butter. Mix well, then press into bottom of 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside.
3. In a large mixing bowl, beat 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Add granulated sugar and vanilla extract and beat until smooth. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, toss chopped apples with cinnamon and brown sugar until well coated.
5. Pour half of cream cheese mixture onto prepared crust. Spoon apple mixture on top of cream cheese, then cover with remaining cream cheese mixture.
6. Bake for 40-45 minutes or until center is almost set.
7. While cheesecake is baking, prepare butterscotch topping. In a saucepan, melt 1/4 cup unsalted butter, light brown sugar, heavy cream, and bourbon. Cook over medium heat, stirring occasionally, until mixture boils and thickens slightly, about 5 minutes.
8. Remove cheesecake from oven and allow to cool. Once cooled, spread prepared butterscotch topping over cheesecake.
9. Refrigerate for at least 4 hours before serving.