Maple Pecan Salted Caramel Cheesecake with Chocolate Ganache Topping

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Ingredients:

• For the Maple Pecan Base:
• 7 oz graham cracker crumbs
• 1 cup pecans, chopped
• 1/4 cup maple syrup
• 1/2 cup unsalted butter, melted


• For the Salted Caramel Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup salted caramel sauce


• For the Chocolate Ganache Topping:
• 8 oz semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.


2. For the Maple Pecan Base:
3. In a bowl, combine the graham cracker crumbs and chopped pecans. Add the maple syrup and melted butter, and stir until the mixture is fully combined and resembles wet sand.
4. Press the mixture into the bottom of the prepared pan, using your fingers or a flat-bottomed glass to create an even layer. Bake for 12-15 minutes, until lightly golden. Remove from the oven and let cool completely.


5. For the Salted Caramel Filling:
6. In a large bowl, beat the cream cheese and sugar until creamy and smooth, about 3 minutes. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition.
7. Stir in the salted caramel sauce until fully incorporated. Pour the mixture over the cooled base.
8. Bake for 50-60 minutes, or until the edges are lightly golden and the center of the cheesecake is set but still slightly jiggly.
9. Remove from the oven and run a knife around the edge of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) until fully chilled and set.


10. For the Chocolate Ganache Topping:
11. In a small saucepan over low heat, melt the chocolate chips, heavy cream, and unsalted butter together, stirring frequently until smooth and shiny.
12. Pour the ganache over the cooled cheesecake, using a spatula to spread it evenly over the top. Let the ganache set at room temperature for at least 10-15 minutes before serving.