Ingredients for Maple Pecan Cheesecake Eh
- Vanilla Cream Filled Sandwich Style Cookies
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ¾ cup pure maple syrup
- Cornstarch
- 4 large eggs
- Egg Yolk
- 1 teaspoon pure vanilla extract
- 1 cup pecan halves, toasted
- Whipping Cream
- Ground Pecans
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How to Make Maple Pecan Cheesecake Eh
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and let cool completely.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in maple syrup, vanilla extract, and salt.
- Fold in the pecans.
- Pour filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 8 hours, or preferably overnight.
- Before serving, carefully remove the sides of the springform pan. Slice and serve. Enjoy your Canadian culinary adventure!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
104g
Fat
78g
Carbs
12g
