Maple Pecan Cheesecake Eh Food

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the crust: Here's a super-easy no-fuss way to make this crust. Break the graham crackers into a food processor with the sugar. Pulse until the crumbs resemble fine meal. Pour the crumbs into a 9-inch springform pan. Pour the melted butter over the mixture, bring together with your fingers and press into the bottom of the pan.
• Cook's Note: Feel free to experiment with other graham crackers or cookies. Swap cinnamon or chocolate graham crackers for the original graham crackers for a tasty twist.
• For the cheesecake: In a stand mixer with the paddle attachment, beat the cream cheese on high speed until fluffy. Reduce the speed and, with the mixer running, add the eggs. Increase the speed to incorporate the eggs. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Next, add in the cinnamon, nutmeg and salt. Beat the mixture for awhile; this will make the cheesecake light and fluffy. Pour the pumpkin mixture into the prepared crust. Tap the pan lightly on the work surface to remove any air pockets.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill at least 4 hours, or overnight.
• For the glaze: In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before serving.
• To serve: Spoon the maple pecan glaze over the cheesecake.

MAPLE CHEESECAKE

Steps:

• Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
• Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
• Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
• Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
• Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.

MAPLE BACON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes.
• For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
• For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
• For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.

MAPLE PECAN CHEESECAKE

Steps:

• 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 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.

MAPLE PECAN CHEESECAKE EH!

Steps:

• Vanilla Cookie Crust.
• In a small bowl, stir the crushed cookies and melted butter till well combined.
• Press the crumb mixture evenly over the bottom of a greased 9" springform pan.
• Put aside until needed.
• Maple Pecan Filling.
• In a large bowl combine, cream cheese, sugar, syrup and cornstarch.
• Using an electric mixer, beat until smooth.
• Add eggs and yolk, one at a time, mixing well.
• Next beat in vanilla extract, add the pecans, stir and pour into prepared 9" springform pan.
• Bake in a 350 degree oven for 15 minutes.
• Lower the temperature to 225 degrees and bake for 1 hour and 15 minutes. (Or until the center of the cake no longer looks wet or shiny).
• 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.
• Chill the cake, in the fridge, uncovered, overnight.
• Serve with whipped cream garnished with a sprinkling of ground pecans.

PUMPKIN MAPLE PECAN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
• In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
• Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
• For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
• To serve: Spoon the Maple Pecan Glaze over the cheesecake.

MAPLE CHEESECAKE

Steps:

• Preheat oven at 350°F.
• In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
• Bake at 350 F 15 minutes. Remove from the oven and set aside.
• In another bowl, whisk cream cheese and maple syrup.
• Add the eggs and heavy cream, blend well.
• Put the mixture in the crust.
• Bake in the center of the oven about 1 hour.
• Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
• Serve cold with a little bit of maple syrup.

APPLE PECAN CHEESECAKE

Steps:

• Combine crust ingredients; press into the bottom and 1-1/2 in. up sides of a 9-in. springform pan. Refrigerate., For topping, combine the sugar, flour, cinnamon and nutmeg in a Dutch oven; stir in lemon juice. Add apples. Bring to a boil; cover and simmer for 15 minutes or just until apples are tender, stirring occasionally. Remove from the heat; stir in pecans. Cool to room temperature. Set aside 3 tablespoons for filling; refrigerate remaining topping until serving., Combine the cream cheese, eggs, sugar and vanilla in a large bowl; mix until well blended. Add reserved topping; mix well. Pour into crust., Bake at 350° for 50 minutes. Turn oven off, but leave cheesecake in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate for at least 4 hours. Just before serving, top with apple topping.

MAPLE-NUT CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon zest. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. , Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.

MAPLE PECAN CHEESECAKE

Steps:

• In a bowl stir together the gingersnap crumbs and the butter until the mixture is combined well and press the mixture onto th e 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.

MAPLE PRALINE CHEESECAKE

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 water and whisk in.
• Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
• Before serving loosen the sides of the pan and remove the ring.

MAPLE PRALINE CHEESECAKE

Steps:

• In a large bowl, combine the pecans, coconut, flour and brown sugar; stir in butter. Press onto the bottom of a 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack (leave oven on)., In another large bowl, beat cream cheese and brown sugar until smooth. Beat in the cream, flour. syrup, vanilla and salt. Beat in the eggs just until combined. Fold in toffee bits. Pour over crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a small bowl, combine the syrup and whipped topping; carefully spread over cheesecake. Sprinkle with toffee bits. Refrigerate leftovers.

MAPLE-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.