Ingrédients pour Maple Praline Cheesecake
- ¼ cup all-purpose flour
- ½ cup packed light brown sugar (for crust) + ½ cup packed light brown sugar (for praline)
- Unsalted Butter
- ½ cup chopped pecans (for crust) + ½ cup pecan halves (for praline)
- 3 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- Pure Maple Syrup
- ½ cup light corn syrup
- Pecan Halves
- ½ cup (1 stick) unsalted butter (for crust) + ¼ cup (½ stick) unsalted butter (for praline)
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Comment préparer Maple Praline Cheesecake
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a food processor, combine 1 ½ cups graham cracker crumbs, ½ cup packed light brown sugar, and ½ cup (1 stick) unsalted butter, cut into cubes. Pulse until mixture resembles coarse crumbs.
- Stir in ½ cup chopped pecans. Pulse a few times to combine.
- Press the crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.
- Remove from oven and let cool completely on a wire rack.
- **Make the Cheesecake Filling:** In a large bowl, beat 3 (8 ounce) packages cream cheese with 1 ½ cups granulated sugar and ¼ cup all-purpose flour until smooth and creamy.
- Beat in 4 large eggs, one at a time, followed by 1 cup sour cream. Mix until just combined.
- Stir in 1 cup maple syrup and ½ cup chopped pecans.
- Pour the batter over the cooled crust. Smooth the top with a spatula.
- **Bake the Cheesecake:** Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- **Cool the Cheesecake:** Turn off the oven. Leave the cheesecake in the oven with the door slightly ajar for 2 hours to prevent cracking.
- **Make the Praline Topping:** In a medium saucepan over medium heat, combine ½ cup light corn syrup, ½ cup packed light brown sugar, ½ cup pecan halves, and ¼ cup (½ stick) unsalted butter.
- Bring to a boil, stirring constantly. Continue boiling vigorously for 4 minutes, or until a soft-ball stage is reached (when a small amount of the mixture dropped into cold water forms a soft ball).
- Remove from heat and let cool slightly until thick but still pourable (add 1 teaspoon of water if needed to adjust consistency).
- **Assemble and Chill:** Pour the warm praline topping over the cooled cheesecake. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- **Serve:** Run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
219g
Fat
106g
Carbs
26g
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