Maple Tiramisu Cheesecake with Caramel Macchiato Topping

Maple Pecan Base Ingredients

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of chopped pecans
• 1/4 cup of sugar
• 1/2 cup of melted butter
• 2 tablespoons of maple syrup

Tiramisu Filling Ingredients

• 3 containers (24oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups of sugar
• 1/4 cup of flour
• 4 eggs
• 1/4 cup of heavy cream
• 2 tablespoons of espresso powder
• 2 tablespoons of cocoa powder
• 1 tablespoon of vanilla extract

Caramel Macchiato Topping Ingredients

• 1/2 cup of sugar
• 2 tablespoons of water
• 1 cup of heavy cream
• 2 tablespoons of espresso powder

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, chopped pecans, sugar, melted butter, and maple syrup. Mix well and press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add sugar and flour, beating until smooth. Add eggs one at a time, beating well after each addition. Stir in heavy cream, espresso powder, cocoa powder, and vanilla extract. Mix well and pour over the cooled crust.
4. Bake for 1 hour and 15 minutes, or until the cheesecake is set. Allow to cool to room temperature and then chill in the refrigerator for at least 2 hours.
5. For the topping, combine sugar and water in a saucepan over medium-high heat, stirring until the sugar dissolves. Cook without stirring until the mixture turns a deep amber color. Remove from heat and add heavy cream and espresso powder, stirring constantly. Return to heat and cook until the caramel dissolves and the mixture is smooth. Allow to cool before pouring over the chilled cheesecake. Serve and enjoy!