Frank's Recipes! Maple Pecan Cheesecake

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Maple Pecan Cheesecake

FOR THE CRUST
2 cup Finely ground gingersnaps
6 tablespoon Unsalted butter, melted

FOR THE FILLING
2 lb Cream cheese, softened
1 cup Dark brown sugar; packed
1/2 cup Maple syrup
3 large Eggs, separated
1/2 cup Sour cream
1/2 tsp Salt
1 tsp Vanilla
3/4 tsp Maple extract
1 cup Pecans; *

*toasted lightly and chopped fine

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 350 F. 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.