Real Recipes From Real Home Cooks ®

maple pecan cheesecake eh!

Recipe by
Baby Kato
Beautiful Shore Country, NB

A real Canadian treasure, this lovely treat does not disappoint. It is definitely worth the extra effort. Please Note: For best success, use real maple syrup; the better quality of syrup, the better the cheesecake will be.

yield 12 serving(s)
prep time 25 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For maple pecan cheesecake eh!

  • 24
    vanilla cream-filled sandwich style cookies, crushed
  • 3 Tbsp
    butter, melted
  • 24 oz
    cream cheese, softened
  • 3/4 c
    light brown sugar
  • 1/3 c
    good quality maple syrup (not artificial)
  • 5 tsp
  • 3
    jumbo fresh eggs
  • 1
    fresh egg yolk
  • 2 tsp
    pure vanilla extract
  • 2/3 c
    pecans, roasted and chopped
  • whipping cream, for garnish (optional)
  • 1/8 c
    ground pecans, for garnish (optional)

How To Make maple pecan cheesecake eh!

  • 1
    To make the crust, stir the crushed cookies and melted butter together in a small bowl until well combined.
  • 2
    Press the crumb mixture evenly over the bottom of a greased 9" spring form pan. Put aside until needed.
  • 3
    To make the filling, combine the cream cheese, sugar, syrup, and cornstarch in a large bowl. Using an electric mixer, beat until smooth.
  • 4
    Add eggs and yolk, one at a time, mixing well. Beat in vanilla extract and add the pecans. Stir well and pour into a prepared 9" spring form pan.
  • 5
    Bake in a 350 degree F oven for 15 minutes. Lower the temperature to 225 degrees F and bake for 1 hour and 15 minutes. (Or until the centre of the cake no longer looks wet or shiny).
  • 6
    Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven OFF and return the cake to the oven for an additional hour.
  • 7
    Chill the cake in the fridge overnight, uncovered. When ready, serve the cake with whipped cream and garnished with a sprinkling of ground pecans.