Maple Pecan Salted Caramel Cheesecake with Caramel Macchiato Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup pure maple syrup
• 1/4 cup unsalted butter, melted
• 4 containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup prepared salted caramel sauce
• 1/4 cup heavy cream
• 1/4 cup prepared caramel macchiato coffee, cooled

Directions:

1. Preheat your oven to 350°F.
2. In a large bowl, mix together the graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
5. In a large bowl, beat the room temperature cream cheese with a hand mixer until it is smooth and creamy.
6. Add the sugar and beat again until well combined.
7. Beat in the eggs one at a time, followed by the vanilla extract.
8. Fold in the salted caramel sauce until it is evenly distributed throughout the cheesecake mixture.
9. Pour the cheesecake mixture over the cooled crust in the springform pan.
10. Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. In a small bowl, whisk the heavy cream until it forms stiff peaks.
13. Fold in the cooled caramel macchiato coffee until it is well combined with the whipped cream.
14. Spread the whipped cream mixture over the top of the cooled cheesecake.
15. Refrigerate the cheesecake for at least 2 hours before serving.