• 11 vanilla sandwich cream cookies, crushed
  • 3 tbsp butter, melted
  • 1 ½ lbs. cream cheese, softened
  • ¾ cups light brown sugar
  • cup maple syrup
  • 5 tsp cornstarch
  • 3 eggs
  • 1 egg yolk
  • 2 tsp vanilla extract
  • cups chopped pecans
  • 11 caramel candies
  • 2 tbsp sour cream
  • ½ cup chopped pecans


1. Crust: In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a well-buttered 9 inch springform pan. Chill.
2. Filling: In a large bowl combine cream cheese, sugar, syrup, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla extract. Stir in 2/3 cup pecans. Pour the cream cheese mixture over the crust.
3. Bake at 350 degrees F for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 1 hour. Chill, uncovered, overnight.
4. Topping: Sprinkle the 1/2 cup of toasted pecans over the cheesecake. In the top of a double boiler melt the caramels. Stir in sour cream. Drizzle over pecans.


Cheesecake, Roundeye, Vegetarian, Vegetarian Dishes

MacGourmet downloadMaple Pecan Cheesecake. To import, drag image to your MacGourmet recipe box.


Mary Crownover


8 servings