Long has this dessert been a staple here at Polly’s. So many folks save room for a slice, or bring a slice home to enjoy later after the pancakes have worn off. Decadent, rich, creamy, and of course, deliciously maple flavored are just a few ways to describe this Maple Pecan Cheesecake.
Preheat your oven to 325 F. In a food processor- process to course crumbs:
- 1 Cup of graham cracker crumbs
- 3/4 cup of pecans
- 1/2 cup of melted butter
Once combined, press the above mixture into a spring-form pan, bringing it an inch or so up the side of the pan.
Whip together the following in a mixer:
- 1/2 Cup of Softened Butter
- 2 lbs of softened cream cheese
- 1 cup plus 2 Tbsp of sugar
- 4 eggs, add 1 at time
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
Once beaten together well, scrape the sides of the bowl and pour into the crust and spring-form pan. Pour 1/2 cup of Polly’s Maple Syrup on top and gently cut it in. There will be a “swirl” remaining on top.
In a food processor combine 1 cup of pecans and 1/2 cup of Polly’s Maple Granulated Sugar . Gently spread this mixture on top of the cheesecake evenly.
Bake at 325 F for 1 hour, or until the cheesecake no longer jiggles. Wrap the spring form pan in aluminum foil or place a baking sheet under your cheesecake to catch butter. Turn your oven off, but leave the cheesecake in for another 45 minutes before removing (this will allow it to cool slower and it will be less likely to split. Wait until cheesecake is COMPLETELY COOL to slice. Slice and enjoy!
