Maple Pecan Butter Pecan Cheesecake with Bourbon & Butterscotch Topping Recipe

Ingredients

• Maple Pecan Base: 1 1/2 cups graham cracker crumbs, 1/2 cup chopped pecans, 1/4 cup melted unsalted butter, 1/4 cup pure maple syrup
• Butter Pecan Filling: 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, 1 cup sugar, 3 eggs, 1/2 tsp vanilla extract, 1/2 tsp butter pecan flavoring, 1/2 cup chopped pecans
• Bourbon & Butterscotch Topping: 1/2 cup packed brown sugar, 1/4 cup unsalted butter, 1/2 cup heavy cream, 2 tbsp bourbon

Directions

1. Preheat the oven to 350°F.
2. For the Maple Pecan Base, mix the graham cracker crumbs, chopped pecans, melted unsalted butter, and pure maple syrup together in a bowl until thoroughly combined. Press the mixture into the bottom of a cheesecake pan and bake for 8-10 minutes until it is slightly browned. Remove from the oven and let cool.
3. For the Butter Pecan Filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and butter pecan flavoring. Fold in the chopped pecans and pour the mixture over the cooled crust.
4. Bake the cheesecake for 45-50 minutes, or until the center is almost set. Remove the cheesecake from the oven and let cool.
5. For the Bourbon & Butterscotch Topping, melt the brown sugar and unsalted butter together in a saucepan over medium heat. Add the heavy cream and bourbon and whisk until the mixture has thickened. Pour the topping over the cooled cheesecake.
6. Refrigerate the cheesecake for at least 2 hours or overnight before serving.