Maple Cheesecake with Maple Pecan Topping: Voted an FHC Fave!
Ingredients:
Crust
- 1 ½ cup pecan halves toasted
- ½ cup shredded unsweetened coconut toasted
- 2 tablespoons sugar
- ½ teaspoon sea salt
- 4 tablespoons butter melted
Cheesecake
- 40 ounces cream cheese at room temperature
- ½ cup maple syrup
- ½ cup sugar
- ⅓ cup heavy cream
- 4 eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Topping
- ¾ cup maple syrup
- 1 cup heavy whipping cream
- ¾ cup finely chopped pecans
- 1 teaspoon vanilla extract
Preparation Instructions:
-
In a food processor, process the pecans, coconut, sugar, and salt until fine. Add the butter and process until the mixture sticks together. Pour the mixture into the bottom of a springform pan and press into the bottom of the pan. Freeze until solid.
-
Preheat oven to 325° F. Place 1 cup of water in a baking dish in the lower part of your oven.
-
Beat the cream cheese in the bowl of a stand mixer until smooth. Add the maple syrup, sugar, and heavy cream and beat until combined, about 2 minutes. Scrape down the sides of the bowl.
-
Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
Cooking Instructions:
-
Bake for 60 to 75 minutes, until set. Let it sit in the oven with the door ajar for 20 minutes and then cool on a wire rack. Refrigerate for a least 6 hours.
-
Combine the syrup and heavy cream in a saucepan and set over medium heat. Bring to a boil and cook for 10 minutes, stirring frequently. Reduce heat to low and cook for another 5 minutes.
-
Remove from heat and stir in pecans and vanilla extract. Drizzle warm over the cheesecake before serving.
Ingredients:
Crust
- 1 ½ cup pecan halves toasted
- ½ cup shredded unsweetened coconut toasted
- 2 tablespoons sugar
- ½ teaspoon sea salt
- 4 tablespoons butter melted
Cheesecake
- 40 ounces cream cheese at room temperature
- ½ cup maple syrup
- ½ cup sugar
- ⅓ cup heavy cream
- 4 eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Topping
- ¾ cup maple syrup
- 1 cup heavy whipping cream
- ¾ cup finely chopped pecans
- 1 teaspoon vanilla extract
Preparation Instructions:
-
In a food processor, process the pecans, coconut, sugar, and salt until fine. Add the butter and process until the mixture sticks together. Pour the mixture into the bottom of a springform pan and press into the bottom of the pan. Freeze until solid.
-
Preheat oven to 325° F. Place 1 cup of water in a baking dish in the lower part of your oven.
-
Beat the cream cheese in the bowl of a stand mixer until smooth. Add the maple syrup, sugar, and heavy cream and beat until combined, about 2 minutes. Scrape down the sides of the bowl.
-
Add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the sour cream and vanilla and stir to combine. Pour the filling over the crust and place in the oven on a rack above the water bath.
Cooking Instructions:
-
Bake for 60 to 75 minutes, until set. Let it sit in the oven with the door ajar for 20 minutes and then cool on a wire rack. Refrigerate for a least 6 hours.
-
Combine the syrup and heavy cream in a saucepan and set over medium heat. Bring to a boil and cook for 10 minutes, stirring frequently. Reduce heat to low and cook for another 5 minutes.
-
Remove from heat and stir in pecans and vanilla extract. Drizzle warm over the cheesecake before serving.