Maple Pecan Cheesecake Eh!

Recipe by Baby Kato
READY IN: 2hrs 45mins
SERVES: 12-18
UNITS: US

INGREDIENTS

Nutrition
  • 24
    vanilla cream-filled sandwich style cookies, crushed
  • 3
    tablespoons butter, melted
  • 24
    ounces cream cheese, softened
  • 34
    cup sugar, light brown
  • 13
    cup maple syrup, good quality (not artificial)
  • 5
    teaspoons cornstarch
  • 3
    eggs, jumbo, fresh
  • 1
    egg yolk, fresh
  • 2
    teaspoons vanilla extract, pure
  • 23
    cup pecans, roasted, chopped
  • 1
    cup whipping cream, garnish (optional)
  • 18
    cup ground pecans, garnish (optional)
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DIRECTIONS

  • Vanilla Cookie Crust.
  • In a small bowl, stir the crushed cookies and melted butter till well combined.
  • Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
  • Put aside until needed.
  • Maple Pecan Filling.
  • In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
  • Using an electric mixer, beat until smooth.
  • Add eggs and yolk, one at a time, mixing well.
  • Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
  • Bake in a 350 degree oven for 15 minutes.
  • Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
  • Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional hour.
  • Chill the cake, in the fridge, uncovered, overnight.
  • Serve with whipped cream garnished with a sprinkling of ground pecans.
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