Maple Pecan Cheesecake Eh
Indulge in the luscious flavors of Canada with this Maple Pecan Cheesecake Eh—a decadent dessert that combines the rich creaminess of classic cheesecake with the irresistible sweetness of pure maple syrup and the crunchy goodness of caramel-coated pecans. Featuring a buttery graham cracker crust and a silky cheesecake filling infused with maple and vanilla, this recipe is elevated by a show-stopping pecan topping dripping with dark brown sugar and maple glaze. Baked in a water bath for the perfect texture and cooled for velvety smoothness, this treat is ideal for special occasions or whenever you crave ultimate indulgence. Bring a taste of cozy, Canadian-inspired bliss to your table with this crowd-pleasing dessert!
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Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 0.67 cup pure maple syrup
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 cup pecans, chopped
- 0.25 cup unsalted butter
- 0.33 cup dark brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons pure maple syrup
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the exterior with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath baking process.
Step 2
In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until combined. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Step 3
In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Step 4
Add the maple syrup and 1 cup of granulated sugar to the cream cheese. Beat until well combined.
Step 5
Add the eggs, one at a time, beating after each addition until incorporated. Scrape the sides of the bowl as needed.
Step 6
Mix in the vanilla extract and flour until just combined. Then gently fold in the sour cream until smooth.
Step 7
Pour the cream cheese mixture over the chilled crust in the springform pan, smoothing the top with a spatula.
Step 8
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath to prevent cracking.
Step 9
Bake the cheesecake in the preheated oven for 75 minutes, or until the edges are set but the center is still slightly jiggly.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool slowly for 1 hour.
Step 11
Remove the cheesecake from the oven and the water bath. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Step 12
For the topping, in a small saucepan, heat the 1/4 cup unsalted butter, 1/3 cup dark brown sugar, and 2 tablespoons of heavy cream over medium heat, stirring until smooth.
Step 13
Remove the saucepan from heat and stir in 2 tablespoons of maple syrup and the chopped pecans until evenly coated.
Step 14
Once fully chilled, carefully remove the cheesecake from the springform pan base. Spoon the pecan topping over the cheesecake, spreading it evenly.
Step 15
Slice and serve chilled. Enjoy your Maple Pecan Cheesecake Eh!
Nutrition Facts
| Serving size | 1926.9 grams (1926.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7458 |
| Total Fat 518.30g | 664% |
| Saturated Fat 267.90g | 1340% |
| Cholesterol 1219mg | 406% |
| Sodium 3870mg | 168% |
| Total Carbohydrate 670.30g | 244% |
| Dietary Fiber 18.40g | 66% |
| Total Sugars 491.20g | |
| Protein 81.70g | 163% |
| Vitamin D 0IU | 0% |
| Calcium 1409mg | 108% |
| Iron 17mg | 93% |
| Potassium 2054mg | 44% |
Source of Calories