Maple Pecan Cheesecake with Toffee Crunch Topping

Ingredients:

• For the Maple Pecan base:
• 7 ounces of graham crackers, crushed
• 1/2 cup of chopped pecans
• 1/4 cup of brown sugar
• 1/2 cup of unsalted butter, melted


• For the Pecan filling:
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 large eggs
• 1/2 cup of sour cream
• 1 teaspoon of vanilla extract
• 1/2 cup of chopped pecans


• For the Toffee Crunch topping:
• 1/2 cup of toffee bits
• 1/4 cup of chopped pecans

Instructions:

1. Preheat your oven to 350°F.


2. For the Maple Pecan base:
1. In a medium bowl, mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then set it aside to cool.


3. For the Pecan filling:
1. In a large bowl, beat together the cream cheese and granulated sugar until smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream and vanilla extract until well combined.
4. Stir in the chopped pecans.
5. Pour the filling into the cooled crust.
6. Bake the cheesecake for 45-50 minutes, or until the center is almost set.
7. Remove the cheesecake from the oven and let it cool to room temperature.
8. Refrigerate the cheesecake for at least 3 hours, or overnight.


4. For the Toffee Crunch topping:
1. Combine the toffee bits and chopped pecans in a small bowl.
2. Sprinkle the mixture over the top of the cooled cheesecake.
3. Return the cheesecake to the refrigerator for at least 30 minutes, or until the topping is set.


5. Serve and enjoy!