Maple Praline Cheesecake
You can thank the olde nunnery in manitoba for this recipe!!
Steps
Base: preheat oven to 350 degrees.
Grease a 9 inch springform pan.
In a food processor whirl flour , brown sugar and butter.
Add pecans and pulse just until blended.
Press into the bottom of the pan and bake for 10 minutes.
Cool on a rack.
Cake: beat cream cheese with the sugar and flour until smooth.
Beat in the eggs , one at a time along with the sour cream.
Mix in the maple syrup.
Stir in the pecans until evenly mixed.
Pour over the base and with the back of a spoon smooth out the top.
Bake on the center rack until center is almost set and the cake on the outside is firm , about 50 minutes.
Turn off the oven and let the cake stand for 2 hours-in the oven please.
In a medium saucepan over medium heat combine the corn syrup , brown sugar , pecan halves and butter.
Bring to a boil , uncovered , and boil vigorously until a soft ball will form in cold water , around 4 minutes.
Let cool until just warm and should be very thick but still pourable.
If not add 1 t.
Of wate.
Ingredients
flour, brown sugar, unsalted butter, pecans, cream cheese, sugar, eggs, sour cream, pure maple syrup, corn syrup, pecan halves, butter