Maple Pecan Cheesecake

1/2 c. butter or margarine, softened
all-purpose flour
sugar
1 egg yolk
1 1/4 c. pecan halves
3 (8 oz.) pkg. cream cheese, softened
4 eggs
1/2 tsp. maple extract
corn syrup

Early in the day or 1 day ahead: In a small bowl with mixer at low speed, beat butter or margarine, 3/4 cup flour, 3 tablespoons sugar and 1 egg yolk, just until mixed. Shape dough into a ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400 degrees. Spread 1/2 of dough onto bottom of 10 x 3-inch spring-form pan. Bake crust 8 minutes or until golden; cool on wire rack. Turn oven control to 350 degrees.

Meanwhile, reserve 1/4-cup pecan halves for garnish and chop remainder. In large bowl with mixer at medium speed, beat cream cheese and 1/2 cup sugar until smooth. Add eggs, maple extract, 1/4-cup corn syrup, 2 tablespoons flour and 1/2-teaspoon salt. Stir in chopped pecans; beat 2 minutes.

Press remaining dough around side of pan. Don’t bake. Pour cream cheese mixture in pan. Bake cheesecake 45 minutes; turn off oven. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven; cool slightly in pan or wire rack. Cover and cool slightly in pan on wire rack. Cover and refrigerate at least 3 hours or until well chilled.

Return to recipes