Maple Pecan Cheesecake
Source of Recipe
Aunt Saunny
For the crust:
2 cups gingersnaps, finely ground
6 Tbsp unsalted butter, melted
For the filling:
2 lbs cream cheese, softened
1 cup dark brown sugar, firmly packed
1/2 cup maple syrup
3 large eggs, separated
1/2 cup sour cream
1/2 tsp salt
1 tsp vanilla extract
3/4 tsp maple extract
1 cup pecans, lightly toasted and finely chopped
Crust-
In a bowl, stir together the gingersnap crumbs and the
butter until the mixture is combined well. Press the
mixture onto the bottom and halfway up the sides of
a spring form pan.
Filling-
In a large bowl, with an electric mixer, cream together
the cream cheese and the brown sugar until the mixture
is light and fluffy and beat in the maple syrup. Add the
egg yolk, one at a time, beating well after each addition.
Beat in the sour cream, the salt, the vanilla, the maple
extract and the pecans. In a bowl, beat the egg whites
with a pinch of salt until they just hold stiff peaks. Whisk
about 1/4 of them onto the cream cheese mixture and
fold in the remaining whites gently but thoroughly.
Pour the filling into the prepared crust and bake the
cheesecake in the middle of a preheated 350 degree
oven for one hour. Turn off the oven, let the cheesecake
cool completely in the oven with the door ajar, then
chill it, covered, overnight.
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