Maple Pecan Cheesecake Eh!
This is a real special treat. Please use real maple syrup, the better the quality of the syrup, the better the cake will be. This lovely cake is definitely worth the extra effort. It needs to sit in the fridge overnight to chill properly. A real Canadian treasure, it promises not to disappoint.
- Ready In:
- 2hrs 45mins
- 24 vanilla cream-filled sandwich style cookies, crushed
- 3 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 3⁄4 cup sugar, light brown
- 1⁄3 cup maple syrup, good quality (not artificial)
- 5 teaspoons cornstarch
- 3 eggs, jumbo, fresh
- 1 egg yolk, fresh
- 2 teaspoons vanilla extract, pure
- 2⁄3 cup pecans, roasted, chopped
- 1 cup whipping cream, garnish (optional)
- 1⁄8 cup ground pecans, garnish (optional)
- 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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This is SO good. I received a little jug of real Vermont maple syrup for Christmas and I've been trying it in different recipes. It made a perfect cheesecake with this recipe. My DS loved the crust (the cookies really made it moist), and I liked the balance of cream cheese and syrup. Not too much syrup to overpower the cheesecake flavor, but enough that you could really taste it. I have a note to make this for one of our Thanksgiving desserts -- with all the seasonal fall squashes and other dishes we have then, I think it will go perfectly!Reply