Maple Pecan Salted Caramel Cheesecake Truffles

Ingredients

• Maple Pecan Base
• 1 cup pecans, finely chopped
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• Salted Caramel Filling
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon kosher salt
• Cheesecake Truffle Topping
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces bittersweet chocolate, chopped

Instructions

1. Make the Maple Pecan Base: Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper. In a medium bowl, combine the chopped pecans, graham cracker crumbs, and melted butter. Press evenly into bottom of the prepared pan. Bake for 10 minutes. Allow to cool completely in the pan on a wire rack.
2. Make the Salted Caramel Filling: In a medium saucepan set over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color, about 10 minutes. Reduce the heat to low and immediately stir in the butter until melted and combined. Slowly add the heavy cream while stirring until completely combined. Remove from heat, stir in the kosher salt, and set aside to cool for at least 10 minutes. Pour over the cooled maple pecan base, using a spatula to spread it out evenly. Chill in the refrigerator for at least 2 hours.
3. Make the Cheesecake Truffle Topping: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the powdered sugar and vanilla extract, and beat until combined. In a small microwave-safe bowl, melt the chopped bittersweet chocolate in 30-second increments, stirring after each, until fully melted. Add the melted chocolate to the cream cheese mixture, and beat until smooth. Scoop out tablespoon-sized portions of the mixture, roll into balls, and place on top of the chilled salted caramel filling. Chill in the refrigerator for at least 30 minutes before serving.