Cheesecake Truffle with Walnut Filling and Graham Cracker Base

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Walnut Filling

• 1 cup chopped walnuts
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted

Cheesecake Truffle Topping

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool.
3. In another medium bowl, combine the chopped walnuts, sugar, and melted butter. Mix well. Spread the walnut mixture evenly over the cooled crust. Set aside.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the confectioners' sugar and vanilla extract. Beat until well combined.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Pour the mixture over the walnut filling in the prepared pan.
6. Refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.