Maple Praline Cheesecake

Recipe by Diana Adcock
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READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Base: Preheat oven to 350 degrees.
  • Grease a 9 inch springform pan.
  • In a food processor whirl flour, brown sugar and butter.
  • Add pecans and pulse just until blended.
  • Press into the bottom of the pan and bake for 10 minutes.
  • Cool on a rack.
  • Cake: Beat cream cheese with the sugar and flour until smooth.
  • Beat in the eggs, one at a time along with the sour cream.
  • Mix in the maple syrup.
  • Stir in the pecans until evenly mixed.
  • Pour over the base and with the back of a spoon smooth out the top.
  • Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
  • Turn off the oven and let the cake stand for 2 hours-in the oven please.
  • In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
  • Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
  • Let cool until just warm and should be very thick but still pourable.
  • If not add 1 T.
  • of water and whisk in.
  • Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
  • Before serving loosen the sides of the pan and remove the ring.
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