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Name: Maple Pecan Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sour cream; 1/2 c Maple syrup; 3 lg Eggs separated; 2 lb Cream cheese softened; 1 ts Vanilla; 1/2 ts Salt; 3/4 ts Maple extract; 1 c Pecans; toasted lightly and; 1 c Firmly packed dark brown; 2 c Finely ground gingersnaps; 3/4 Stick; (6 tablespoons)

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INGREDIENTS

FOR THE CRUST
FOR THE FILLING
1/2 c Sour cream
1/2 c Maple syrup
3 lg Eggs ; separated
2 lb Cream cheese ; softened
1 ts Vanilla
1/2 ts Salt
3/4 ts Maple extract
1 c Pecans; toasted lightly and
1 c Firmly packed dark brown
2 c Finely ground gingersnaps
3/4 Stick; (6 tablespoons)

Servings

INSTRUCTIONS

Make the crust: In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto the bottom and halfway up the side of a 9-inch springform pan. Make the 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 yolks, 1 at a time, beating well after each addition, and beat in the sour cream, the salt, the vanilla, the maple extract, and the pecans. In a bowl with the electric mixer, beaters cleaned, beat the egg whites with a pinch of salt until they just hold stiff peaks, whisk about one fourth 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 350F. oven for 1 hour. Turn off the oven, let the cheesecake cool completely in the oven with the door ajar, and chill it, covered, overnight. Gourmet Posted to recipelu-digest by Sandy on Mar 05, 1998

NOTES

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Maple Pecan Cheesecake

FOR THE CRUST
 FOR THE FILLING
1/2 c Sour cream
1/2 c Maple syrup
3 lg Eggs separated
2 lb Cream cheese softened
1 ts Vanilla
1/2 ts Salt
3/4 ts Maple extract
1 c Pecans; toasted lightly and
1 c Firmly packed dark brown
2 c Finely ground gingersnaps
3/4 Stick; (6 tablespoons)

Make the crust: In a bowl stir together the gingersnap crumbs and the  butter until the mixture is combined well and press the mixture onto the  bottom and halfway up the side of a 9-inch springform pan.    Make the 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 yolks, 1 at a time, beating well after  each addition, and beat in the sour cream, the salt, the vanilla, the maple  extract, and the pecans. In a bowl with the electric mixer, beaters  cleaned, beat the egg whites with a pinch of salt until they just hold  stiff peaks, whisk about one fourth 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 350F. oven for 1 hour. Turn off the oven, let the  cheesecake cool completely in the oven with the door ajar, and chill it,  covered, overnight.    Gourmet    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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Nutrition

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Serving Size: 1 Serving (1838g)
Recipe Makes: 1 Servings

Calories: 4756
Calories from Fat: 3870 (81%)

Amt Per Serving		% DV

	Total Fat 430g	573 %
	Saturated Fat 209.8g	1049 %
	Monounsaturated Fat 118.2g
	Polyunsanturated Fat 40.5g
Cholesterol 4215.3mg		1297 %
Sodium 4037.3mg		139 %
Potassium 2749.8mg		72 %
Total Carbohydrate 79.3g		23 %
	Dietary Fiber 4g	16 %
	Sugars, other 75.3g
Protein 161.5g		231 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4756

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