Cheesecake Recipe

Greetings my happy, hungry followers! Today, Rosa is back in the kitchen with a recipe for my new favorite dessert, Maple Pecan Cheesecake. I love following the amazing cooks at Menu By Menu for inspiration. They always manage to find something delicious to make and their Maple Pecan Cheesecake takes the cookies, the pies, and all the other cakes too!

Maple syrup for cheesecake recipe
Maple Pecan Cheesecake Ingredients

1/4 cup + 1 tablespoon     “Slightly Salted” or Half-salted Butter
1/2 cup                                Salted Butter
1/2 cup                                Full-Fat Cream
1 3/4 cups                           Cream Cheese, like Philadelphia or St. Môret
1 cup                                    Mascarpone
2, whole                               Eggs
1 tablespoon                       Maple Syrup
1 3/4 cups                            Plain, Unsalted Pecans, roughly chopped
1 1/2 cups                            Brown or Cassonade Sugar
2 1/2 cups, crushed            Biscuits/Cookies

Directions

Preheat your oven to 350°F and line an oven-safe pan with parchment paper.
Melt the salted butter in the microwave or on the stove in a saucepan.
Next, crush your chosen biscuits/cookies by hand in a bowl.
Pour the melted butter over the crushed biscuits/cookies and mix well.
Then place the mix in the bottom of the lined pan until smooth and without pressing the mix down too hard.
Put in a safe place in the refrigerator to harden and form the base.
In a separate bowl or stand mixer, cream together the cream cheese, mascarpone, and half of the brown sugar.
Beat in one egg at a time until light and creamy.
Remove the pan from the fridge and pour the creamy mixture on top of the base.
Bake in the preheated over for about 30 minutes. (You can tell when it’s done when the center no longer jiggles if you move the pan.)
Then carefully remove it from oven and set aside to cool.
Make the caramel sauce: Put a saucepan over med-high heat and add in the slightly salted butter, cream, maple syrup, and the remaining brown sugar. Stirring constantly until it boils.
Continue to stir and keep a low boil, turn down the heat if you need to, for 2 minutes.
Remove from the heat and mix in the pecans.
Then pour the mixture over the cheesecake.
Put back in the refrigerator for at least 3 hours, or until the caramel hardens.

Mixing cheesecake ingredients

 

 

 

 

 

 

I seriously cannot explain how decadent this cheesecake tastes, so find an excuse to make it as soon as possible.

Look out for a new recipe to satisfy your sweet tooth soon. Until then, be sure to try one of my other easy, delicious treats like my mother’s authentic, homemade Chocolate Florentines. Buon appetito!