Maple Pecan Whiskey Chocolate Cheesecake with Toffee Crunch

Ingredients

Maple Pecan Base

• 1 cup pecans, finely chopped
• 1 1/2 cups graham cracker crumbs
• 1/4 cup maple syrup
• 1/4 cup melted butter

Whiskey & Chocolate Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup whiskey
• 1/2 cup semisweet chocolate chips, melted and slightly cooled

Toffee Crunch Topping

• 1/2 cup toffee bits
• 1/4 cup chopped pecans
• 1/4 cup chocolate chips, melted

Instructions

Maple Pecan Base

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the chopped pecans, graham cracker crumbs, maple syrup, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let cool.

Whiskey & Chocolate Filling

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
3. Add the sugar and beat until well combined.
4. Mix in the sour cream, heavy cream, and vanilla extract.
5. Beat in the eggs one at a time, mixing well after each addition.
6. Stir in the whiskey and melted chocolate until fully incorporated.
7. Pour the filling over the cooled crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10. Chill in the refrigerator for at least 4 hours, or overnight.

Toffee Crunch Topping

1. Before serving, sprinkle the toffee bits and chopped pecans evenly over the top of the cheesecake.
2. Drizzle the melted chocolate over the toffee and pecans.
3. Slice and serve. Enjoy!