Maple Pecan Cheesecake with Salted Caramel Filling and Roasted Red Pepper & Feta Topping

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 6 tablespoons unsalted butter, melted
• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup caramel sauce
• 1 teaspoon flaky sea salt
• 1/2 cup roasted red peppers, chopped
• 1/2 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, pecans, maple syrup, and melted butter until fully combined. Press the mixture into the bottom of the prepared pan.
3. Bake for 10 minutes and set aside to cool.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add in the eggs, one at a time, mixing well after each addition.
6. Mix in the sour cream, vanilla extract, and salt until fully combined.
7. Pour the cheesecake mixture over the cooled crust and bake for 45-50 minutes, or until the center is set.
8. Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.
9. In a small saucepan, heat the caramel sauce until it is warm and pourable. Drizzle the caramel sauce over the chilled cheesecake.
10. Sprinkle the sea salt over the caramel sauce.
11. In a small bowl, mix together the roasted red peppers and feta cheese and sprinkle the mixture over the cheesecake.