Maple Pecan Tiramisu Cheesecake with Kahlua & Espresso Topping

Ingredients

For the Maple Pecan Base:

• 1 1/2 cups graham cracker crumbs
• 3/4 cup finely chopped pecans
• 1/4 cup maple syrup
• 1/2 cup melted butter

For the Tiramisu Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese (3 containers)
• 1 cup granulated sugar
• 1 cup mascarpone cheese
• 3 large eggs
• 1/4 cup heavy cream
• 1/4 cup Kahlua
• 1 teaspoon vanilla extract
• 1/4 cup espresso, cooled

For the Kahlua & Espresso Topping:

• 1/2 cup heavy cream
• 1/4 cup Kahlua
• 2 tablespoons espresso, cooled
• 2 tablespoons granulated sugar
• Cocoa powder for dusting

Instructions

1. Prepare the Maple Pecan Base:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, chopped pecans, maple syrup, and melted butter until well combined.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

2. Prepare the Tiramisu Filling:

1. In a large mixing bowl, beat together the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy.
2. Add the mascarpone cheese and mix until well combined.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Add the heavy cream, Kahlua, vanilla extract, and espresso. Mix until everything is fully incorporated and smooth.
5. Pour the filling over the cooled crust in the springform pan.
6. Bake at 350°F (175°C) for 50-60 minutes or until the center is set but still slightly jiggly.
7. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour.
8. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.

3. Prepare the Kahlua & Espresso Topping:

1. In a medium mixing bowl, whip the heavy cream until it begins to thicken.
2. Add the Kahlua, espresso, and granulated sugar. Continue whipping until stiff peaks form.

4. Assemble the Cheesecake:

1. Once the cheesecake has fully chilled, spread the Kahlua & Espresso topping evenly over the surface.
2. Dust with cocoa powder before serving.

5. Serve and Enjoy:

1. Remove the cheesecake from the springform pan, slice, and serve cold. Enjoy your Maple Pecan Tiramisu Cheesecake with Kahlua & Espresso Topping!