Maple Praline Cheesecake
Ingredients
- Base ⓘ
- 1 cup flour ⓘ
- 1/4 cup brown sugar ⓘ
- 1/4 cup unsalted butter, at room temp ⓘ
- 1/4 cup chopped pecans ⓘ
- Cake ⓘ
- 3 (8 ounce) packages cream cheese, at room temp ⓘ
- 3/4 cup sugar ⓘ
- 2 tablespoons flour ⓘ
- 3 eggs ⓘ
- 1 cup sour cream ⓘ
- 1/3 cup pure maple syrup
- 1/3 cup chopped pecans ⓘ
- Topping ⓘ
- 3/4 cup corn syrup ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1407
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).