Description
A delightful fusion of creamy cheesecake and the rich, nutty flavors of pecan pie, topped with a maple glaze.
Ingredients
Scale
- 24 ounces of softened cream cheese
- 1 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of heavy cream
- 1 ½ cups of graham cracker crumbs
- ½ cup of melted unsalted butter
- 2 tablespoons of granulated sugar (for crust)
- 1 cup of crushed pecans
- ½ cup of maple syrup
- ¼ teaspoon of salt (for filling)
- ¼ teaspoon of salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl, then press into a 9-inch springform pan. Bake for 8-10 minutes until golden and let cool.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well. Stir in vanilla extract and salt.
- Pour the cheesecake mixture over the cooled crust and smooth the top. Bake for 55-60 minutes until edges are set and center is slightly jiggly. Cool in the oven for 1 hour.
- In a saucepan, combine maple syrup and a pinch of salt. Simmer for 5 minutes until thickened, then cool slightly.
- Pour the maple glaze over the cooled cheesecake, spread evenly, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Remove the springform pan sides, slice, and serve chilled, garnished with additional crushed pecans if desired.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Avoid overmixing after adding eggs to prevent cracks.
- Cool the cheesecake properly to prevent cracks.
- Chill for at least 4 hours for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Maple Pecan Pie Cheesecake, Cheesecake Recipe, Pecan Pie, Dessert