Maple Cheesecake with Maple Pecan Topping
Ingredients
The crust
-
1 ½
cups
pecan halves, toasted
-
½
cup
shredded unsweetened coconut, toasted
-
2
tablespoons
sugar
-
½
teaspoon
sea salt
-
4
tablespoons
butter, melted
The cheesecake filling
-
40
ounces
cream cheese, at room temperature
-
½
cup
maple syrup
-
½
cup
sugar
-
⅓
cup
heavy cream
-
4
large
eggs, at room temperature
-
1
cup
sour cream, at room temperature
-
1
teaspoon
vanilla extract
The topping
-
¾
cup
maple syrup
-
1
cup
heavy whipping cream
-
¾
cup
finely chopped pecans
-
1
teaspoon
vanilla extract
Instructions
- Process the pecans, coconut, sugar, and salt in a food processor until fine, then add the melted butter and process until it sticks together.
- Press the mixture into the bottom of a springform pan and freeze until solid.
- Preheat the oven to 325°F and place a baking dish with water in the lower part of the oven.
- Beat the cream cheese in a stand mixer until smooth, then add maple syrup, sugar, and heavy cream, beating until combined.
- Add the eggs one at a time, scraping the sides of the bowl after each addition, then stir in sour cream and vanilla.
- Pour the filling over the crust and bake for 60 to 75 minutes until set.
- Let the cheesecake sit in the oven with the door ajar for 20 minutes, then cool on a wire rack and refrigerate for at least 6 hours.
- For the topping, combine syrup and heavy cream in a saucepan, boil for 10 minutes, then reduce heat and cook for another 5 minutes.
- Remove from heat, stir in pecans and vanilla, and drizzle over the cheesecake before serving.
Nutrition Facts (estimated)
Servings
18
Calories
518
Total fat
44g
Total carbohydrates
28g
Total protein
6g
Sodium
321mg
Cholesterol
145mg
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