The Tipsy Citrus Cheesecake

Maple Pecan Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/3 cup pure maple syrup
• 6 tablespoons unsalted butter, melted

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1/3 cup whiskey
• 1 cup semisweet chocolate chips, melted

Blood Orange & Grapefruit Topping

• 1/2 cup freshly squeezed blood orange juice
• 1/2 cup freshly squeezed grapefruit juice
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water

Instructions

1. Preheat oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, chopped pecans, maple syrup, and melted butter to make the crust. Press the mixture firmly onto the bottom of a 9-inch springform pan.
3. Bake for 10 minutes. Remove from oven and let cool while making the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
5. Add sugar and salt, and beat until combined. Add eggs one at a time, beating well after each addition.
6. Stir in the heavy cream and whiskey.
7. Melt the chocolate chips in a double boiler, stirring constantly. Once melted and smooth, stir into the cream cheese mixture.
8. Pour the filling into the cooled crust and smooth the top.
9. Bake for 45-50 minutes, or until the center is set but still jiggles slightly.
10. Remove from oven and let cool to room temperature before refrigerating for at least 3 hours.
11. While the cheesecake is cooling, make the topping:
12. In a small saucepan, whisk together the blood orange juice, grapefruit juice, sugar, and cornstarch mixture over medium heat. Bring to a boil, whisking constantly, until the mixture thickens and turns translucent, about 5 minutes.
13. Remove from heat and let cool to room temperature before spreading over the cheesecake.
14. Refrigerate for at least 30 minutes before serving.