Maple Pecan Cheesecake with Peanut Butter Cup Topping

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted


• Cream Cheese Filling:
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 4 large eggs


• Peanut Butter Cup Topping:
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F.


2. Maple Pecan Base:
1. In a medium bowl, mix together the graham cracker crumbs, pecans, sugar, and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. Remove from oven and let cool while you make the filling.


3. Cream Cheese Filling:
1. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Pour the filling over the cooled crust.
4. Bake for 50-55 minutes or until the center is just set.
5. Remove from the oven and let cool to room temperature.


4. Peanut Butter Cup Topping:
1. In a small saucepan over low heat, melt together the peanut butter, heavy cream, unsalted butter, and salt until smooth.
2. Remove from heat and stir in the chocolate chips until melted and smooth.
3. Pour the mixture over the cooled cheesecake and spread evenly with a spatula.


5. Chill the cheesecake in the refrigerator for at least 3-4 hours before serving.