This is a yummy glutin free cheesecake. After making this I probably won’t use crust on my cheesecakes very often. This was creamy and rich and a total delight to eat.
A few notes:
1. I do not make a separate ingredient list but put the list in the method of making the recipe. Start at the top of the recipe and work your way down.
2. To toast your own chopped pecans, chop the pecans then place in a skillet over med-high heat. Toss gently every 20-30 seconds until evenly toasted. With pecans the color darkens slightly but the real proof of toasting is in the heavenly sent of toasted pecans….do not over cook or burn.
3. I use a big stand mixer to make the cheesecake and use the paddle blade for making the cheesecake. Works great and is easy to use.
4. I do not use water in the oven. Cooking at a higher temperature briefly and then lower temperature for a long period of time makes water unnecessary.
5. This makes 10-12 servings
Preheat oven to 350 degrees F.
Prepare a 9 inch springform pan, spraying with cooking spray (I use Pam) and place springform pan on a cookie sheet lined with foil (There may be some oil leakage from springform pan so lining the pan with foil avoids messy clean up).
In large mixing bowl cream until light and fluffy:
24 ounces of softened cream cheese
3/4 cup brown sugar
1/2 cup maple syrup
2 Tablespoons corn starch
Then add in one at a time:
6 eggs and beat after each egg until light and fluffy
Then add and mix in well:
1 teaspoon pure vanilla extract
1 teaspoon maple extract
2/3 cup chopped toasted pecans and stir well
Pour prepared batter into prepared springform pan. Bake at 350F for 15 minutes then lower temperature (without removing cake from oven) and bake at 225F for 1 hour and 20 minutes (or until the center of the cake no longer looks wet or shiny). Then remove the cake from the oven and using a thin, sharp knife, run the knife around the inside edge of the pan to clear the cake from the side of the pan. Turn off the oven and return the cake to the oven for an additional hour to slowly cool. Remove the cake from the oven and place in refrigerator, uncovered, overnight to completely chill and set. DO NOT REMOVE cake from pan bottom. You should be able to remove the support ring however it is not necessary to do so.
When you remove the cake from the refrigerator you should be able to slide a thin knife between the cake bottom and the pan bottom and gently and carefully slide on to a cake plate for serving. Serve with whipped cream (recipe follows) and Butter Pecan Caramel Sauce (recipe follows).
In large mixing bowl whip together the following until soft peaks form:
1 cup heavy whipping cream
1/4 cup white granulated sugar
1 teaspoon vanilla
This can be made ahead of time and set in refrigerator to keep chilled until time to serve. You may wish to whip a bit before serving. This is so easy and soooooo much better and healthier than whipped topping substitue that to use anything else really is a distraction for the cheesecake. Go natural and use real whipped cream.
Butter Pecan Caramel Sauce:
In small skillet:
Toast 1/2 cup chopped pecans on medium heat
When pecans are toasted add:
2 tablespoons real butter (do NOT use margarine)
When butter is melted and bubbling with pecans add:
1/2 cup real maple syrup
1 cup heavy whipping cream
Stir over low heat until thickened and just beginning to gently bubble. Do not overcook or cream will separate.
Pour sauce into a serving container with a spout such as creamer or gravy boat or measuring cup.
To serve cheesecake:
Slice about 1/10 of cheesecake per slice and place on desert dish
Top with generous dollop of whipped cream
Drizzle with Butter Pecan Caramel Sauce
Smile as everyone groans with delight.