Maple Pecan Salted Caramel Cheesecake with Fudge Brownie Topping

Maple Pecan Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup maple syrup
• 5 tablespoons unsalted butter, melted

Salted Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/4 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup salted caramel sauce

Fudge Brownie Topping

• 1 box fudge brownie mix, prepared according to package instructions

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, chopped pecans, maple syrup, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add sour cream, eggs, vanilla extract, and kosher salt and beat until well combined.
4. Pour half of the cheesecake filling on top of the cooled crust. Drizzle salted caramel sauce on top, then pour the remaining cheesecake filling on top. Smooth the surface with a spatula.
5. Bake for 45-50 minutes or until the edges are slightly puffed and the center jiggles slightly. Let cool completely.
6. Pour prepared fudge brownie mix on top of the cooled cheesecake, spreading it evenly.
7. Chill the cheesecake in the refrigerator for at least 4 hours or overnight. Serve and enjoy!