Maple Pecan Salted Caramel Cheesecake with Berries & Cream Topping

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup maple syrup
• Salted Caramel Filling:
• 24 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/4 tsp sea salt
• 1/2 cup prepared caramel sauce
• Berries & Cream Topping:
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh berries (such as strawberries, blueberries, raspberries, and/or blackberries)

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. Maple Pecan Base: In a large bowl, stir together the graham cracker crumbs, chopped pecans, granulated sugar, melted butter, and maple syrup until well combined. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 10 minutes.
3. Salted Caramel Filling: Using an electric mixer, beat the cream cheese until creamy and smooth. Gradually add the granulated sugar and vanilla extract, beating until well combined. Add the eggs one at a time, beating well after each addition. Stir in the sea salt and caramel sauce. Pour the mixture over the baked crust.
4. Bake for 45 to 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
5. Berries & Cream Topping: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread the whipped cream on top of the chilled cheesecake. Arrange the mixed berries on top of the whipped cream. Serve chilled.