Peanut Butter Maple Pecan Cheesecake Truffle

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Maple Pecan Base

• 8 ounces graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup maple syrup
• 1/2 cup pecans, chopped

Peanut Butter Cup Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Cheesecake Truffle Topping

• 10 ounces white chocolate chips
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, and maple syrup until well combined. Stir in the chopped pecans.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and set aside to cool.
4. In a large bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar, peanut butter, eggs, and vanilla extract; beat until smooth. Stir in the mini chocolate chips.
5. Pour the cheesecake mixture into the cooled crust and smooth the top with a spatula.
6. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool completely.
7. In a small bowl, melt the white chocolate chips in the microwave in 30-second increments, stirring until smooth.
8. In a separate bowl, beat the softened cream cheese with an electric mixer until creamy. Add the melted white chocolate, heavy cream, and vanilla extract. Beat until well combined.
9. Spread the cheesecake truffle topping over the cooled cheesecake, and use a fork or knife to create a swirling pattern on the top.
10. Refrigerate the cheesecake for at least 2 hours or until set. Serve chilled.